SKILLET ACORN SQUASH
Another recipe from The Diabetic FOUR Ingredient Cookbook. I love acorn squash, so I will probably be making this one soon.
Provided by Susan Feliciano
Categories Vegetables
Time 30m
Number Of Ingredients 4
Steps:
- 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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