Real Recipes From Real Home Cooks ®

skillet acorn squash

(2 ratings)
Recipe by
Susan Feliciano
Oak Ridge, TN

Another recipe from The Diabetic FOUR Ingredient Cookbook. I love acorn squash, so I will probably be making this one soon.

(2 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For skillet acorn squash

  • 1 md
    acorn squash
  • 1/3 c
    pineapple juice
  • 1 Tbsp
    brown sugar
  • 1/4 tsp
    cinnamon

How To Make skillet acorn squash

  • 1
    Cut squash crosswise into 1/2" slices and discard seeds. Arrange in a large covered skillet. They are easier to arrange in the pan if you cut each ring in half. In a small bowl, combine juice, sugar, and cinnamon. Pour over squash rings.
  • 2
    Bring to a boil and reduce heat. Simmer, covered, for 25 minutes or until squash is tender. Arrange squash on a platter and pour remaining sauce over squash.
  • 3
    Per 1/2-cup serving: calories = 82 fat, sat fat, cholesterol = 0 sodium = 6mg protein = 1g carbohydrate = 21g; fiber = 2g Diabetic exchanges: 1 1/2 starches
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