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| Harvest Squash and Dried Plums |
Diet Type: Low Fat
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Cooking Time: 30 minutes - one hour
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Ingredients:
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1 cup pitted dried plums, coarsely chopped |
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1/3 cup orange juice |
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1 tablespoon packed brown sugar |
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1 teaspoon grated orange peel |
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1/2 teaspoon ground ginger |
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2 acorn squash |
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Boiling water as needed |
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1 tablespoon butter, melted |
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1/2 teaspoon salt |
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Directions:
Heat oven to 350 degrees. In small bowl, combine dried plums, orange juice, sugar, peel and ginger; set aside. Halve squash; remove seeds and membrane. Arrange squash cut sides down in 13X9 inch baking pan. Add 1/2 inch boiling water. Cover tightly with aluminum foil. Bake 20 minutes. Invert squash, brush with butter and spinkle with salt; fill cavities equally with dried plum mixture. bake, uncovered, 10 to 15 minutes longer or until squash is tender.
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Servings: 4
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Author: California Dried Plum Board
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 238
Calories from Fat 30
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% Daily Value*
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| | Total Fat 3g | 5% | | | Saturated Fat 2g | 9% | | | Mono Fat 1g | | | | Cholesterol 8mg | 3% | | | Sodium 302mg | 13% | | | Total Carbs 55g | 18% | | | Dietary Fiber 8g | 30% | | | Protein 2g | | | | Iron | 15% | | | Calcium | 8% | | | Vitamin B-6 | 15% | | | Vitamin C | 26% | | | Vitamin E | 4% | | | Vitamin A | 14% | | | Selenium | 4% | | | Manganese | 20% | | | Copper | 15% | | | Zinc | 3% | | | Pantothenic acid | 8% | | | Niacin | 9% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 7% | | | Potassium | 24% | | | Phosphorus | 9% | | | Magnesium | 17% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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