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


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

Recipe Yield: Servings: 4

Nutritional Information Per Serving:

Calories: 60
Fat: 2 grams
Carbohydrates: 5 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1/3 Bread

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