In Fostoria, Ohio, Joann Fell adds chopped apples and spices to warmed acorn squash, then microwaves for a fast and comforting mealtime accompaniment.
INGREDIENTS * 1 medium acorn squash * 1 medium tart apple, chopped * 1/4 cup golden raisins * 1/8 teaspoon ground cinnamon * 1/8 teaspoon ground nutmeg * 2 teaspoons butter
SERVINGS 2 CATEGORY Lower Fat METHOD Microwave PREP 10 min. COOK 20 min. TOTAL 30 min.
DIRECTIONS Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe baking dish. Add 1/2 in. of water. Microwave, uncovered, on high for 10-13 minutes or until almost tender; drain. Combine the apple, raisins, cinnamon and nutmeg; spoon into squash cavities. Dot with butter. Microwave, uncovered, on high for 6-8 minutes or until squash and apples are tender. Let stand for 5 minutes before serving. Yield: 2 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave.
NUTRITIONAL INFO Nutritional Analysis: 1 filled squash half equals 207 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 47 mg sodium, 45 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fruit, 1 fat.
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