2 md Acorn squash (2 lb) 4-1/2"
8 oz Can crushed pinapple with juice
2 ts Margarine
1/2 ts Ground cinnamon
Hot water
Preheat oven to 375 degrees F. 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
1/4 c pineapple, 1/4 ts 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 1/2". Cover pan tightly with foil. Bake
1 hour or until squash is tender and can be easily pierced with a
fork.
Per serving: 1 Starch exchange + 1 Fruit exchange
Low-sodium diets: This recipe is excellent.
CAL: 148; CHO: 34 g; PRO: 2 g; FAT: 2 g; SOD: 31 mg; CHO: 0 mg
Source: The Art of Cooking for the Diabetic
by Mary Abbot Hess, R.D., M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
