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Nut- and Fruit-Filled Squash

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By Betty Crocker Kitchens
Updated Oct 22, 2008
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Betty Crocker's Diabetes Cookbook shares a recipe! Enjoy good-for-you squash with a crunchy cereal topping and a citrus twist.

Nut- and Fruit-Filled Squash

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 5
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Mix butter, cereal and orange peel; spoon into squash.

Nutrition

135 Calories
5 g Total Fat
3 g Protein
26 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
135
Calories from Fat
45
Total Fat
5 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
250 mg
Potassium
330 mg
Total Carbohydrate
26 g
Dietary Fiber
6 g
Protein
3 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
14%
14%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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