| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Side dishes, Vegetables |
4 |
Sweet ones |
INGREDIENTS
| 2 |
md |
Acorn squash; (2 lbs) 4 1/2 diameter |
| 8 |
oz |
(1 can) pinapple;unsweetened crushed with juice |
| 2 |
ts |
Margarine; |
| 1/2 |
ts |
Ground cinnamon; |
|
|
Hot water |
INSTRUCTIONS
Preheat oven to 375 degrees. Cut each squash in half; scoop out and
discard seeds and pulp. Trim tip off bottom if necessary so that each
squash cup stands up straight. Fill each squash cup with 1/4 c
pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon. Put
squash into a flat baking dish and pour hot water around bottoms of
squash to the depth of 1/2 inch. Cover pan tightly with foil. Bake
1 hour or until squash is tender and can be easily pierced with a
fork.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE;
Low-sodium diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO:
2g; FAT: 2g; SOD: 31mg; CHO: 0mg;
Source: The Art of Cooking for the Daibetic by Mary Abbot Hess,
R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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