Difference between revisions of "Indian Squash"
m (clean up, removed: {{Wikifiedrecipe}}) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 7: | Line 7: | ||
* 2 tbsp [[granulated sugar|sugar]] replacement | * 2 tbsp [[granulated sugar|sugar]] replacement | ||
| − | == | + | == Procedures == |
# Cook [[squash]] in small amount of boiling [[water]] until crisp-tender; drain. | # Cook [[squash]] in small amount of boiling [[water]] until crisp-tender; drain. | ||
# Melt [[margarine]] in saucepan. | # Melt [[margarine]] in saucepan. | ||
| Line 19: | Line 19: | ||
[[Category:Acorn squash Recipes]] | [[Category:Acorn squash Recipes]] | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Low-calorie Recipes]] | [[Category:Low-calorie Recipes]] | ||
[[Category:Orange juice Recipes]] | [[Category:Orange juice Recipes]] | ||
Latest revision as of 17:02, 16 July 2012
Ingredients
- 2 cup acorn squash (cubed)
- 2 tsp margarine
- 1 tsp orange rind
- ¼ cup orange juice
- 2 tbsp sugar replacement
Procedures
- Cook squash in small amount of boiling water until crisp-tender; drain.
- Melt margarine in saucepan.
- Add orange rind, juice and sugar replacement.
- Cook over low heat until sugar is dissolved.
- Add squash; cover.
- Continue cooking until squash is tender.
Nutritional information
1 serving = 1 bread, ½ fat calories = 6
