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 hr 5 min
  • Servings 4

Ingredients

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

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
135
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
10 mg
10 %;
Sodium
250 mg
250 %;
Total Carbohydrate
26 g
26 %
(Dietary Fiber
6 g
6 %
),
Protein
3 g
3 %
;
% 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.