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CATEGORY CUISINE TAG YIELD
Vegetables Indian Vegetables, Diabetic, Low-cal 4 Servings

INGREDIENTS

2 c Acorn squash (cubed)
2 ts Margarine
1 ts Orange rind
1/4 c Orange juice
2 tb Sugar replacement

INSTRUCTIONS

Cook squash in small amount of boiling water until crisp-tender; drain.
Melt margarine in saucepan.  Add orange rind, juice and sugar replacement.
Cook over low heat until sugar is dissolved. Add squash; cover. Continue
cooking until squash is tender. 1 serving = 1 bread, 1/2 fat calories = 60
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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