Tuesday, November 24, 2015

Diabetic Dish of the Week - Apple and Squash Bake

This week's Diabetic Dish of the Week is Apple and Squash Bake. A perfect side for Thanksgiving Dinner, especially for those with Diabetes. It's off one of my favorite recipe sites, CooksRecipes.      http://www.cooksrecipes.com/diabetic-recipes/diabetic-sidedish-recipes.html 

Apple and Squash Bake

This is a recipe that combines all the best flavors of fall. Great for a Thanksgiving dinner instead of candied yams.

Recipe Ingredients:

1/3 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon ground mace
2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch slices
2 large apples, cored and cut into 1/2-inch slices

Cooking Directions:

Preheat oven to 350°F (175°C).
In a medium bowl, stir together Splenda® Granulated Sweetener, molasses, butter, flour, salt, and mace.
Arrange squash in a lightly greased 13x9x2-inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Makes 8 (3/4 cup) servings.

Nutritional Information Per Serving (3/4 cup): Calories 120 | Calories from Fat 30 | Fat 3.5g (sat 2.0g) | Cholesterol 10mg | Sodium 340mg | Carbohydrates 24g | Fiber 4g | Sugars 9g | Protein 2g.


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