Baked Acorn Squash with Pear and Apple
INGREDIENTS:
1 Acorn squash (about 1/2
-pound)
1 ts Maple syrup
1/4 ts Ground cinnamon
1 ts Water
1 Apple, cored and sliced
-(optional)
1 Acorn squash (about 1/2
-pound)
1 ts Maple syrup
1/4 ts Ground cinnamon
1 ts Water
1 Apple, cored and sliced
-(optional)
Wash the squash, then slice it crosswise into 1/4-inch rings. Remove the seeds and pulp. Layer the rings in a casserole dish, top with maple syrup, dust on cinnamon and sprinkle with water. (As an added touch, slices of apple can be placed in layers alternating with the squash rings.) Bake, covered, in a preheated oven at 275 degrees for about 30 minutes. The timing and temperature are not critical, so this can bake along with other dinner dishes.
Calories: 72 Fat: 0.2 gm 2% fat
This recipe is taken from the Stop the Insanity recipe book by Susan Powter.
Shared by Ellen Kehrbaum From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
Calories: 72 Fat: 0.2 gm 2% fat
This recipe is taken from the Stop the Insanity recipe book by Susan Powter.
Shared by Ellen Kehrbaum From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip