Indian squash

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

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