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Nut- and Fruit-Filled Squash

Betty Crocker's Diabetes Cookbook shares a recipe! Enjoy good-for-you squash with a crunchy cereal topping and a citrus twist.

Prep Time: 15 min
Total Time: 1 hour 5 min
Makes: 4 servings

(3 ratings)

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1	buttercup squash (2 to 2 1/2 pounds)
1/4	teaspoon salt
1	tablespoon butter or margarine, melted
1	cup Basic 4® cereal, coarsely crushed (1/2 cup)
1	teaspoon grated orange peel

Serve with...

Roast Turkey
Total Time: 5 hours 30 min

1.	Heat oven to 350°F. Cut squash into fourths; remove seeds and fibers. Place squash, cut sides up, in ungreased rectangular baking dish, 13x9x2 inches.
2.	Sprinkle salt over squash. Pour water into baking dish until 1/4 inch deep. Cover and bake 40 to 50 minutes or until tender.
3.	Mix butter, cereal and orange peel; spoon into squash.

Variation

Topping this squash with a cereal that has nuts and dried fruits gives sweetness and crunch. You can use Honey Nut Clusters® cereal plus some dried raisins or cranberries instead.

Nutrition Information:

1 Serving: Calories 135 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 250 mg; Total Carbohydrate 26 g (Dietary Fiber 6 g); Protein 3 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 14 %; Calcium 8 %; Iron 8 % Exchanges: 1 1/2 Starch; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Nut- and Fruit-Filled Squash

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