| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Acorn squash, about 2 pound |
| 3/4 |
c |
Unsweetened pineapple juice |
| 3/4 |
c |
Unsweetened orange juice |
| 1/4 |
c |
Currants |
| 1 1/2 |
T |
Brown Sugar |
| 1 |
T |
Cornstarch |
| 1 1/4 |
t |
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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