Gingered Acorn Squash - 29g Carbs
From: American Heart Association Cookbook
Servings: 4
2 acorn squash (about 3/4 lb each)
8-oz can pineapple tidbits in their own juice, drained
3 Tbsp raisins (optional)
2 Tbsp light brown sugar
1 Tbsp light margarine, melted
1 tsp freshly grated gingerroot
1. Preheat oven to 400 degrees F. Lightly spray a 13×9x2-inch
baking dish with vegetable oil spray.
2. Cut squash in half. Scoop out and discard seeds. Put squash
halves cut side up in baking dish.
3. In a small bowl, combine remaining ingredients. Spoon
mixture into each squash cavity. Carefully pour a small amount
of water around each squash. Bake, uncovered, for 45 minutes.
Nutrition:
120 Calories, 1g Protein, 24mg Sodium, 0mg Cholesterol,
1g Fat, 29g Carbs
Exchanges: 1 Bread/Starch; 1 Vegetable, 1/2 Fruit