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| RECIPE FOR ACORN SQUASH WITH CRANBERRY SAUCE |
Title: Acorn Squash With Cranberry Sauce
Category: Diabetic Side Dishes
Serves: 8
Ingredients:
| 12.00 | oz | Whole fresh cranberries; | | | -1 pkg (DO NOT USE CANNED) | | 1.00 | lg | Thin-skinned orange; | | | Unpeeled, seeded and chopped | | 1.00 | lg | Red Delicious apple; | | | -unpeeled seeded and chopped | | 0.50 | c | Water; | | 0.50 | ts | Ground cinnamon; | | 0.25 | ts | Ginger; | | 3.00 | tb | Sugar; | | 4.00 | sm | Acorn squash; about 1-1/2lbs | | | -to 2-1/4 lbs each |
Instructions:
CRANBERRY SAUCE: In a small saucepan, combine cranberries, orange and apple pieces.
Add water.
Bring to a boil; reduce heat.
Add cinnamon and ginger; simmer until mixture is soft and stir in sugar.
SQUASH METHOD #1: Cut each squash in half and remove seeds.
Place squash, cut side down, in a steamer basket and steam for 15 minutes.
Squash is done when a fork pierces the skin easily.
SQUASH METHOD #2: Slice squash in half.
Scoop out the seeds and slice a tiny bit off the bottom of the squash so it will sit on th plate later.
Place squash halves cut side down in a glass dish in 1/8"" water.
Prick the skin with a fork several times.
Cover the dish with plastic wrap and microwave for about 3 to 5 times, depending on size of the squash.
Squash is done when a fork pierces the skin easily.
After either method of preparation, stuff the cranberry mixture into the squash for 5 minutes or microwave for 1 minute.
Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; CAL: 136; FAT: 0gm; CHO: 0mg; SOD: 7mg; CAR: 36gm; SUGARS: 21gm; PRO: 2gm Source: Diabetes Forecast, Dec.
1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.
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