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Low Fat Squash with Orange Sauce (high fiber)
A range of cinnamon is suggested so you can adjust the spiciness to suit your family.
4 small acorn squash, halved and seeds removed, or 3 pounds Hubbard squash, cut into 8 pieces and seeds removed
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons margarine or butter
2 tablespoons brown sugar
1/4 to 1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup slivered almonds, toasted
8 tangerine or orange slices
Place squash pieces, cut side up, in a large baking pan. Cover and bake in a 350 degree oven for one hour.
For sauce, in a small saucepan combine thawed orange juice concentrate, margarine or butter, brown sugar, cinnamon, and nutmeg. Heat until margarine is melted. Remove from heat.
Pour sauce in squash shells and return squash to oven. Bake, uncovered, about 35 minutes more or until squash is tender. Sprinkle with almonds. Garnish with tangerine or orange slices.
Makes 8 servings.
Calories...150...Fat...5 g...Carbs...26 g...Sodium...30 mg...Fiber...5 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
