| Acorn Squash With Apricot Glaze (4 Pts)
2 medium acorn squash, about 1 pound each
1 medium apple, sliced
2 medium apricots, sliced or 1 peach peeled and sliced, 2/3 cup
1/4 cup of apricot nectar
2 tablespoons of honey
1/4 teaspoon of ground nutmeg
1 tablespoon of margarine or butter |
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Halve squash lengthwise; remove and discard seeds. Place squash, cut side down, in a 2-quart rectangular microwave-safe baking dish. Microwave, uncovered, on 100 percent power (high) for 12 to 16 minutes or till just tender, giving dish a half-turn once.
Meanwhile, in a small bowl combine apple and apricot slices, nectar, honey, and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with margarine or butter. Micro-cook, covered with waxed paper, for 4 to 7 minutes or till fruit is hot. Sprinkle with additional nutmeg, if desired.
Nutrition facts per serving: 201 calories, 6 g total fat, 0 g saturatedfat,0 mg cholesterol, 74 mg sodium, 39 g carbohydrate, 5 g fiber, 2 g protein,24% vitamin A, 33% vitamin C, 0% calcium, 0% iron.
Per Serving (excluding unknown items): 62 Calories; trace Fat (2.5%calories from fat); trace Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat;1/2 Other Carbohydrates.
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