- 1 acorn squash
- 1/4 cup firmly packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 cup thawed, well drained fresh
or frozen blueberries
- 3/4 cup finely diced apple
- 1 Tablespoon margarine or butter
Cut squash in half lengthwise and remove seeds. Place squash, hollow side
up in a baking dish and cover with plastic wrap. Microwave 10 minutes.
Carefully fold back plastic wrap, squash should be fork-tender. Let stand,
covered, while preparing fruit.
In a small bowl, combine brown sugar, cinnamon, salt, cornstarch, blend
well. Stir in blueberries and apple pieces. Microwave, uncovered, for 2
minutes (stirring after 1 minute), or until sauce is slightly thickened.
Stir in margerine.
Fill each squash cavity with blueberry-apple sauce and serve. Sheer Heaven!!!
Nutrition Facts (7 PP)
Amount Per Serving:
Calories 279 - Calories from Fat 10
Percent Total Calories From: Fat 3%, Protein 3%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 316mg, Total Carbohydrate 65g, Dietary Fiber 4g, Protein 2g, Vitamin A 843 units, Vitamin C 36 units, Calcium 0 units, Iron 3 units