Diabetic Cooking


Apple Stuffed Acorn Squash



  • 1/4 cup raisins
  • 2 acorn squash (about 4 inches in diameter)
  • Butter-flavored cooking spray
  • 2 tablespoons sucralose no-calorie sweetener
  • 1/4 teaspoon ground cinnamon
  • 2 medium Fuji apples
  • 2 tablespoons light butter


Cover raisins with warm water and soak 20 minutes. Preheat oven to 375°F.

Cut squash into quarters; remove seeds. Place squash on baking sheet. Spray inside of each squash quarter with cooking spray. Combine sweetener and cinnamon in small bowl; sprinkle squash quarters with half of cinnamon mixture. Bake 10 minutes.

Meanwhile, cut apples into quarters; remove cores. Chop apples into 1/2-inch pieces. Drain raisins. Melt butter in medium saucepan over medium heat. Add apples, raisins, and remaining cinnamon mixture; cook and stir 1 minute. Top partially baked squash with equal amounts apple mixture. Bake 30 to 35 minutes or until apples and squash are tender. Serve warm.

Yield: 8 servings.

Nutrition Facts Per Serving:
Calories: 87, Carbohydrates: 20 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 28 mg, Fiber: 3 g

Exchanges per serving: 1 Bread/Starch, 1/2 Fruit.

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