Pinapple squash

 
                              PINAPPLE SQUASH
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Diabetic                         Side Dish
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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
  
 
 
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