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Fruit Stuffed Squash
Source: dLife

Squash stuffed with orange, pineapple, and pecans.

Rating:
Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 165.5
Total Carbs 37.0 g
Dietary Fiber 4.1 g
Sugars 18.3 g
Total Fat 3.0 g
Saturated Fat 0.3 g
Unsaturated Fat 0.9 g
Potassium 815.7 mg
Protein 2.3 g
Sodium 6.7 mg
Dietary Exchanges
1/2 Fat , 3 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 each  acorn squash
0.3333 cup  Pineapple, tidbits, canned, with juice
0.3333 cup  Oranges, all types, fresh, sections
3 tbsp  brown sugar
2 tbsp  chopped pecans
Directions
  1. Preheat oven to 350 degrees F.
  2. Cut both squash in half crosswise, discard seeds.
  3. Spray a 15 x 10 inch jelly roll pan with nonstick cooking spray, and place squash, cut side down, bake until tender, about 35-40 minutes.
  4. In a medium bowl, mix the pineapple, orange, brown sugar, pecans, and salt.
  5. When squash is cooked use protective mitts and flip so cut side is facing up (be very careful they will be hot). Stuff each squash evenly with fruit mixture.
  6. Place back in oven and bake, until well heated, about 10-15 minutes.

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