Cranberry-stuffed Acorn Squash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Diabetic, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | Acorn squash | |
| 1 | Apple, chopped | |
| 1/2 | c | Cranberries, fresh or frozen |
| chopped | ||
| 1 | Orange, peeled and chopped | |
| 1/2 | t | Cinnamon |
| 2 | t | Honey or Equal Sweetner |
INSTRUCTIONS
Cut the squash in half and remove the seeds. Combine the remaining ingredients, except the honey or sweetener. Fill the squash with the mixture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes. Serves 4 One Serving = Calories: 125 Carbohydrates: 31 Protein: 2 Fat: 1 Sodium: 2 Potassium: 608 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“God is humble”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 319
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 180.8mg
Potassium: 318.7mg
Carbohydrates: 75.5g
Fiber: 8.7g
Sugar: 9.3g
Protein: 2.5g