Pinapple Squash

* Exported from MasterCook *

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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