Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Acorn squash (cubed) |
2 teaspoons | Margarine |
1 teaspoon | Orange rind |
¼ cup | Orange juice |
2 tablespoons | Sugar replacement |
Cook squash in small amount of boiling water until crisp-tender; drain. Melt margarine in saucepan. Add orange rind, juice and sugar replacement. Cook over low heat until sugar is dissolved. Add squash; cover. Continue cooking until squash is tender. 1 serving = 1 bread, ½ fat calories = 60