[Kelly_S]

* Exported from MasterCook *

Acorn Squash with Apples - 2 Points

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 acorn squash -- halved lengthwise, strings and seeds removed
1 teaspoon brown sugar
1 teaspoon reduced-calorie margarine
2 teaspoon chopped walnuts
1/4 cup chopped apples -- tart apples, unpeeled
1/8 teaspoon nutmeg
1 cup water

1. Preheat the oven to 350 degrees F. Place the squash half in a small
glass or ceramic baking dish and sprinkle with brown sugar.

2. Mix together the margarine, walnuts, apples and nutmeg thoroughly and
spoon the squash into the squash cavity.

3. Add 1 cup of water to the dish.

4. Bake for about 30 minutes or until the squash is soft when pricked with
a fork.

Serving size (all)
According to the cookbook:
Per serving: 156 Cal (58 calories from fat), 6g Fat (2g sat fat), 0mg Chol,
53mg Sod, 26g Carb 26, 6g Fib, 14g Sugars, 2g Pro
Diabetic Exchanges 2 Starch
Weight Watcher Points: 2

Source:
"Quick and Easy Diabetic Recipes for One"
Yield:
"1 serving"

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NOTES : Submitted by Rainie on 5/8/99 to the Healthy Exchanges
Website. MC formatted by Pamela S. on 5/9/99. Shared by Pamela S. on
8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0

[Jules]

I found this information in this month's Shape magazine:

"You can bake butternut (squash) like sweet potatoes, hoil and mash them like Idaho spuds, or make them into 'boats' for holding other dishes, like stuffing, mixed vegetables, ground beef and turkey. (Cut in half lengthwise, remove seeds and bake at 375 F for 40 minutes).

There were a couple recipes in the magazine too. One for Butternut Soup with Parmesan and Sage and Chucnk Squash and Potato Puree With Buttermilk and Chives. Let me know if you want me to post either or both of these recipes.

Julie

[Alex's Mom]

Yellow Squash (some ppl refer to it as Yellow Zucchini)

*2-3 Yellow Squash
*1 Med Onion -- chopped
*2 Garlic Cloves -- crushed
*15 oz Can on Hunt's Tomato Sauce
*Seasonings that you like (I use crushed Red Pepper flakes, oregano, & pepper)
*Oil for Saute' (I use miser spray)
*OPTIONAL - Couple TBL of grated Parmesan Cheese


In large non-stick skillet (or electric frying pan), saute' chopped onion in small amount of oil. Add garlic (careful it doesn't burn!) heat through. Add tomato sauce, and seasonings. Mix together. Add sliced squash. Put lid on and simmer for 25-30 mins or until done. Stir once & a while. Sprinkle with parm cheese before serving.

My brother gave this recipe to me so I hope I'm not taking it from some type of source. I have this about 1x a week. It is wonderful and tastes even better the next day. I don't know how many points. But I don't think much. Depends on how much cheese & oil you use.

ENJOY!

[BerkshireGrl]

Butternut Squash with Candied Ginger

2 Points for a 1/2 cup Serving

Ingredients:
1 1/2 pounds pre-cut, pre-seeded butternut squash (found in refrigerated area of produce section)
1/3 cup minced candied ginger
3 tablespoons frozen orange juice concentrate
3 tablespoons pure maple syrup
2 1/2 teaspoons sweet butter
1/4 teaspoon ground cinnamon
salt and freshly ground black pepper

Directions:
Peel squash and cut into cubes. Place in a large covered casserole and microwave about 10 minutes.

Stir in ginger, orange juice concentrate, syrup, butter and cinnamon, and microwave for 2 more minutes. Season with salt and pepper to taste.

Nutritional info:
Serves: 6 (1 serving = 1/2 cup)
Prep Time: 3 min.
Cook Time: 12 min.
Nutrition Score per serving:
Calories 107
g Fat 2 (1 g saturated)
g Carbs 23
g Protein 1
g Fiber 3
mg Sodium n/a
g Calcium n/a