Diabetic Dish of the Week - APPLE AND SQUASH BAKE

This week's Diabetic Dish of the Week is a APPLE AND SQUASH BAKE. A perfect Fall Dish using both Apples and Butternut Squash. The Dish is only 120 calories and 20 net carbs per serving. Another Delicious and Diabetic Friendly Recipe from the Diabetic Gourmet Magazine website. So many Delicious and Healthy recipes to choose from. Plus don't forget to subscribe to the Diabetic Gourmet Magazine, one of my favorites! So Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

APPLE AND SQUASH BAKE
This recipe combines all the best fall flavors and makes a great alternative to the candied yams often served for Thanksgiving dinner.
Yield: 8 servings
Serving Size: 3/4 cup squash and apple bake

Ingredients

1/3 cup Splenda No Calorie Sweetener, Granulated
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 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

Directions

1 - Preheat oven to 350 degrees F (175 degrees C).
2 - In a medium bowl, stir together Splenda Granulated Sweetener, molasses, butter, flour, salt, and mace. Arrange squash in an ungreased 9×13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
3 - Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Nutritional Information (Per Serving)

Calories: 120
Calories from Fat: 30
Protein: 2 g
Sodium: 340 mg
Cholesterol: 10 mg
Fat: 3.5 g
Saturated Fat: 2 g
Dietary Fiber: 4 g
Sugars: 9 g
Carbohydrates: 24 g
https://diabeticgourmet.com/articles/10-diabetic-friendly-apple-recipes-to-celebrate-autumn/