Nut- and Fruit-Filled Squash

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

Minutes

Total Time

1:05

Hr:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 1 1/2 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.