Pineapple Squash

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Preheat oven to 375 degrees. Cut each Squash in half; scoop out and discard seeds and pulp. Trim tip off bottom if necessary so that each Squash cup stands up straight. Fill each Squash cup with ¼ c pineapple ¼ teaspoon margarine, and a sprinkle of cinnamon. Put Squash into a flat baking dish and pour hot water around bottoms of Squash to the depth of ½ inch. Cover pan tightly with foil. Bake 1 hour or until Squash is tender and can be easily pierced with a fork.

Food exchange per serving: 1 starch exchange + 1 fruit exchange; low-sodium diets: this recipe is excellent. calories: 148; cho: 34g; pro: 2g; fat: 2g; sod: 31mg; cho: 0mg;

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