Pinapple Squash

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Title: Pinapple Squash
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

2 md Acorn squash; (2 lbs) 2 ts Margarine;
-4 1/2 diameter 1/2 ts Ground cinnamon;
8 oz (1 can) pinapple;unsweetened Hot water
-crushed with juice

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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