Pinapple squash

Yield: 4 sweet ones

Measure 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

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

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