| 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
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