CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
2 |
sm |
Acorn squash (about 2 pound) |
3/4 |
c |
Unsweetened pineapple juice |
3/4 |
c |
Unsweetened orange juice |
1/4 |
c |
Currants |
1 1/2 |
tb |
Brown Sugar |
1 |
tb |
Cornstarch |
1 1/4 |
ts |
Ground cloves |
INSTRUCTIONS
I found this recipe in Cook Healhy Cook Quick. It is very good alternative
to acorn squash soaked in butter. I hope you enjoy this. Let me know.
1. Prick squash several times with a fork. Place squash on two layers of
paper towels. Microwave, uncovered, at high 5 to 6 minutes or until
slightly tender. Let cool. Cut ends off squash and discard seeds; slice
into 1-inch thick slices. Arrange squash slices in a 13 x 9 inch baking
dish.
2. Combine pineapple juice and remaining ingredients; stir well. Pour
over squash slices.
3. Bake, uncovered, at 350 for 35 minutes or until squash is tender,
brushing frequently with glaze. Yield; 4 servings.
Nutritional content per serving: Calories 164 Fat 0.6 g (Sat Fat 0g)
Carbohydrate 41.1g Fiber 2.2g Protein 2.2g Cholesterol 0mg Sodium 12 mg
Posted to Recipe Archive - 20 October 96
Date: Sun, 20 Oct 96 13:31:02 EDT
submitted by: NAdams7038@aol.com
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