Maple Glazed Squash (Diabetic)


1 large acorn squash, seeded and cut into quarters
1/2 cup water
Butter-flavored vegetable cooking spray
1 large tart cooking apple, unpeeled, cored and sliced
1/4 cup raisins
1/4 cup chopped walnuts
Maple Flavored Syrup:
1 cup apple juice
2 1/2 teaspoons cornstarch
1 tablespoon stick butter or margarine
1/4 cup Equal? Spoonful*
1 teaspoon maple flavoring
1 teaspoon vanilla extract


1. For Squash, place pieces cut sides up, in baking pan. Add 1/2 cup hot
water. Bake, covered, in preheated 400 degree F oven 30 to 40 minutes or until squash is tender when pierced with a knife.
2. Spray medium skillet with cooking spray; heat over medium heat until hot.
Add apple, raisins and walnuts. Cook over medium heat about 5 minutes or until apples slices are tender. Set aside.
3. For Maple Flavored Syrup, combine apple juice and cornstarch in small saucepan. Bring to boil over medium heat, stirring constantly. Boil and stir 2 minutes or until thickened and bubbly. Remove from heat. Stir in butter, Equal?, maple flavoring and vanilla until blended.
4. Add Maple Flavored Syrup to apple mixture. Cook 2 to 3 minutes or until
heated through.
5. Place squash wedges on serving platter. To serve, spoon apple mixture over squash.

Helpful Hints:

Makes 4 servings.
* May substitute 6 packets Equal sweetener
Nutrition information per serving:
calories 228 protein 2 g carbohydrate 40 g
fat 8 g cholesterol 0 mg sodium 41 mg
Food Exchanges: 1 fruit, 1 1/2 starch, 1 1/2 fat
Acorn squash is filled with sliced apples, raisins and chopped nuts, and
then baked in a thickened apple juice sauce. This is a perfect holiday side dish that has only 8 grams of fat per serving.

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