ACORN SQUASH BAKED WITH PINEAPPLE

[Guest guest]

Here is another squash dish that looks good. The origional version is 5.4

points and the lower fat version ( eliminating the oil) is only 1.8 points.

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

ACORN SQUASH BAKED WITH PINEAPPLE

 

Recipe By : Adapted from Pearl Byrd Foster, " Classic American Cooking "

Serving Size : 6 Preparation Time :0:00

Categories : Fruits 2 Point

5 Point Done By Dotties Calculator

Vegetable Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 squash, acorn -- halved and seeded

2 tablespoons dry sherry

2 tablespoons brown sugar

6 tablespoons olive oil

1/2 cup crushed pineapple in juice -- drained

1/4 teaspoon ground nutmeg

1 teaspoon salt

 

Preheat oven to 425 F. Scoop out the squash seeds and fibers and discard.

Place squash in greased baking dish. Put 1 teaspoon each of sherry, brown

sugar, and oil in each squash half. Cover and bake for 30 minutes or until

tender. Scoop squash out of shells but leave a wall about 1/4 inch thick. Mash

squash and combine with remaining 4 tablespoons oil, pineapple, nutmeg and salt,

beating well to blend. Spoon back into shells and return to oven to bake for 15

minutes more.

 

Adapted from Pearl Byrd Foster, " Classic American Cooking " Posted by Jeff

Pruett.

 

JENN'S LOWER FAT NOTES: You can lower the fat by eliminating the oil using the

juice from the pineapple in the baking and the mashing stage instead.

 

LOWER FAT NOTES BY: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 214.9 cal, 13.7g (55.4%) fat, 0.2g fibre, 362mg sodium,

23.4g carbs, 1.4g protien

 

Per serving: 5.40 points

 

Per serving (using lower fat notes): 95.6 cal, 0.2g (2%) fat, 0.2g fibre, 362mg

sodium, 23.4g carbs, 1.4g protien

 

Per serving (using lower fat notes): 1.89 points