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This festive fall recipe is fat-free and low in calories, and with a tropical fruity flavor.
Preheat over to 350 degrees Fahrenheit. Cut the squash in half and remove the seeds. Place each half, cut side down, in baking dish. Cover dish and bake for 45 to 60 minutes until squash is soft and tender. Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice and ginger. When squash is cooked, remove from oven. Let it cool for 10 minutes. Scoop out the pulp from both halves and combine with the pineapple mixture. Replace mixture into squash shells and return to the oven and bake for seven minutes until pineapple mixture is hot and bubbly.
Serving size: 1/6 of recipe. 80 calories, 0 grams fat, 0 grams saturated fat, 5 milligrams sodium, 0 milligrams cholesterol, 22 grams carbohydrate, 3 grams fiber, 1 gram protein.
Fruit: 0; vegetables: 2; meat: 0; milk: 0; fat: 0; carbohydrate: 0; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.