| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lg | Acorn squash |
| 1/4 | c | Water |
| 2 | tb | Pure maple syrup |
| 1 | tb | Margarine or butter; melted |
| 1/4 | ts | Cinnamon |
INSTRUCTIONS
Preheat oven to 375 degrees. Cut stem and blossom ends from squash. Cut squash crosswise into four equal slices. Discard seeds and membrane. Place water in 13x9-inch baking dish. Arrange squash in dish; cover with foil. Bake 30 minutes or until tender. Combine syrup, margarine and cinnamon in small bowl; mix well. Uncover squash; pour off water. Brush squash with syrup mixture, letting excess pool in center of squash. Return to oven; bake 10 minutes or until syrup mixture is bubbly. Makes 4 servings. Nutrients per serving: Calories: 161 (16% calories from fat), Total fat: 3g, Saturated fat: 2g, Protein: 2g, Carbohydrates: 35g, Cholesterol: 8mg, Sodium: 39mg, Fiber: 4g, Sugar: 14g. Dietary Exchanges: 2 Starch/Bread, 1/2 Fat. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Diabetic Recipes. Lynn's notes: Made this 11-5-97 to go along with baked spaghetti. Great taste, looked pretty, but hard to eat. Next time, I'll remove the skin before cooking. Recipe by: Diabetic Recipes Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 6 No, v 1997
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”