Skillet Acorn Squash

13
Susan Feliciano

By
@frenchtutor

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

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
5 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1Cut 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.
2Bring 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.
3Per 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

About Skillet Acorn Squash

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy