Indian squash

Yield: 4 Servings

Ingredients:

2 c Acorn squash (cubed)
2 ts Margarine
1 ts Orange rind
1/4 c Orange juice
2 tb Sugar replacement

Instructions:

Cook squash in small amount of boiling water until crisp-tender; drain. Melt margarine in saucepan. Add orange rind juice and sugar replacement. Cook over low heat until sugar is dissolved. Add squash; cover. Continue cooking until squash is tender. 1 serving = 1 bread 1/2 fat calories = 60