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Indian Squash

Prep Time: 5 Minutes
Servings: 4

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

This entry was posted on Sunday, February 22nd, 2004 at 9:09 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Indian Squash”

  1. Neva Marjory Says:
    June 29th, 2004 at 4:44 pm

    Prep Time: 5 Minutes
    Servings: 4

    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

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