Slow-Cooker Spicy Chipotle Orange Squash

  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 4

Ingredients

1
small buttercup or acorn squash (2 to 2 1/2 lb)
1/4
cup water
3
tablespoons packed brown sugar
2
tablespoons butter or margarine, melted
1
teaspoon grated orange peel
3
tablespoons fresh orange juice
1/4
teaspoon salt
1
chipotle chile in adobo sauce (from 7-oz can), finely chopped

Steps

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  • 1
    Spray 5- to 6-quart slow cooker with cooking spray. Cut squash in half crosswise; remove seeds and membranes. Pour water into slow cooker. Place squash halves, cut sides up, in slow cooker. (If necessary, cut off pointed tip so squash stands upright.)
  • 2
    In small bowl, mix remaining ingredients; pour into squash halves.
  • 3
    Cover; cook on High heat setting 3 to 4 hours.

Notes









Tips

Expert Tips

If you're watching your fat intake, skip the butter in this recipe. It does help to round out the flavors in the sauce, but if you’re looking for ways to cut fat from your diet, this would be an easy one. You may wish to add a little extra brown sugar to help offset the heat from the chile in adobo sauce, if it’s too spicy.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
230mg
10%
Potassium
520mg
15%
Total Carbohydrate
29g
10%
Dietary Fiber
6g
23%
Sugars
18g
Protein
2g
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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