Ingredients

  • 2 acorn squash (about 3/4 pound each)
  • 8-ounce can pineapple tidbits in their own juice, drained
  • 3 tablespoons raisins (optional)
  • 2 tablespoons light brown sugar
  • 1 tablespoon light margarine, melted
  • 1 teaspoon freshly grated gingerroot


Directions

  1. Preheat oven to 400 degrees F. Lightly spray a 13x9x2-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.


Recipe Yield: Servings: 4

Nutritional Information Per Serving:

Calories: 120
Fat: 1 grams
Sodium: 24 milligrams
Protein: 1 grams
Carbohydrates: 29 grams

Diabetic Exchanges

1 Bread/Starch; 1 Vegetable, 1/2 Fruit



Book Title: American Heart Association Cookbook

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