2 cups acorn squash (cubed)
2 tsp margarine
1 tsp orange rind
1/4 cup orange juice
2 tsp sugar substitute (alternative sweetener like Equal)

Cook squash in small amount of boiling water until crisp-tender
and drain.
Melt margarine in saucepan.
Add orange rind, juice and sugar replacement.
Cook over low heat until sugar is dissolved.
Add squash; cover.

Continue cooking until squash is tender.

Calories: 60
Fat: 2 g
Carbohydrates: 5 g

Exchanges: 1/3 Bread

Source: The Diabetic Newsletter