Text 30065, 67 rader
Skriven 2012-10-01 21:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MIKE ROBERTS
Ärende: Low Carb Acorn Squash
=============================
-=> Quoting Mike Roberts to All <=-

 MR> The recipe here is low-carb, but ingredients can be adjusted for
 MR> those not watching Carbs.

I was about to make a snarky smart-ass comment on the fake pancake
syrup vs. real maple syrup until I remembered you are diabetic and
compromises must be made.

 MR> Nothing like good ol acorn squash in the fall

I like them all with butternut perhaps being my favourite.

 MR> 3/4 Cup no added-sugar applesauce

I agree with this though; applesauce doesn't need added sugar; it's
already sweet enough.

This one will need some tweeking to be acceptable...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Acorn Squash with Apple Stuffing
 Categories: Vegetables, Fruit, Stuffing
      Yield: 4 Servings
 
      2    Acorn squash
      2 tb melted margarine
           salt
           cinnamon
           STUFFING:
    1/4 c  raisins
    1/4 c  sweet wine
      3 md apples
      4 tb margarine
    1/4 c  brown sugar
      1 tb lemon juice
  
  Halve the squashes and scoop out seeds and stringy interiors. Trim
  undersides so halves will sit flat. Brush cut surfaces with melted
  margarine and sprinkle with salt and cinnamon. Place in baking pan
  with cut sides down. Put 1/2 cup water in pan, or enough to just
  cover the bottom of pan. Bake squash 30 minutes in preheated 350~
  oven.
  
  While squash is baking, soak raisins in wine to plump. Chop apples
  to 1/2 inch cubes, peeled or unpeeled. In small frying pan melt
  margarine and add apples. Cook 3-5 minutes, until slightly wilted.
  Stir in sugar and lemon juice.
  
  When squash has cooked 30 minutes, turn cut sides up. Drain
  raisins, add to apple mixture. Then fill squash cavities. Cover
  and bake 20-30 minutes more or until tender.
  
  From: Petra Hildebrandt
 
MMMMM


Cheers

YK Jim


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