Pinapple squash
4 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Acorn squash; (2 lbs) 4 1/2 diameter |
| 8 | ounces | (1 can) pinapple;unsweetened crushed with juice |
| 2 | teaspoons | Margarine; |
| ½ | teaspoon | Ground cinnamon; |
| Hot water | ||
Directions
Preheat oven to 375 degrees. Cut each squash in half; scoop out and discard seeds and pulp. Trim tip off bottom if necessary so that each squash cup stands up straight. Fill each squash cup with ¼ c pineapple ¼ teaspoon margarine, and a sprinkle of cinnamon. Put squash into a flat baking dish and pour hot water around bottoms of squash to the depth of ½ inch. Cover pan tightly with foil. Bake 1 hour or until squash is tender and can be easily pierced with a fork.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; Low-sodium diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO: 2g; FAT: 2g; SOD: 31mg; CHO: 0mg; Source: The Art of Cooking for the Daibetic by Mary Abbot Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master