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.

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.