STUFFED WINTER SQUASH
Serves 4.
Note: From "Jane Brody's Good Food Book." There will be leftover stuffing. Cost per serving: $1.25.
2 medium acorn or 2 small butternut squashes, about 11/4 lb. each
1 tbsp. butter or margarine
3 c. peeled and chopped apples, preferably tart cooking apples
1/2 c. chopped onion
2 c. low-fat cottage cheese
3/4 c. grated cheese, such as Cheddar, Gouda or Swiss
1/4 c. lemon juice
2 tbsp. currants or raisins
1/4 tsp. cinnamon, plus a few sprinkles for garnish
Directions
Preheat oven to 350 degrees. Halve the squashes lengthwise, scoop out seeds and strings and place squashes cut side down on a greased baking sheet and bake about 30 minutes or until they are tender.
Melt the butter or margarine in a small skillet and sauté the apples and onion for about 5 minutes or until the onion is translucent. Combine the apple-onion mixture, cottage cheese, grated cheese, lemon juice, currants or raisins and 1/4 teaspoon cinnamon in a large bowl.
Fill each squash half with this mixture and sprinkle cinnamon over each. Place on a baking sheet or shallow pan, cover with foil, and bake in oven for about 20 minutes or until they are thoroughly heated.
Nutrition information per serving:
Calories...............................370Sodium ............................620 mg
Fat.......................................12 g Carbohydrates .....................45 g
Saturated fat8 gCalcium275 mg
Protein23 gCholesterol39 mg
Dietary fiber9 g
Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 1 other carb, 3 lean meat, 1/2 fat.
It’s too soon to tell how much the immigration crackdown is to blame.
