Low - Sugar Stuffed Holiday Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 (15 oz) raw acorn squash12 medium Brussels sprouts, chopped1 (415 g) can vegetarian baked beans in tomato sauce (I loooove the British Heinz)2 tbsp low-sugar barbecue sauce1/2 tsp black pepper1 tbsp sugar-free syrup2 tbsp water
Preheat oven to 350F.
Halve squash lengthwise, scooping out seeds. Place on a lined baking sheet.
Combine remaining ingredients in a bowl.
Divide evenly among the hollows of the squash halves.
Bake 50 to 60 minutes, until tender and gooey, covering halfway through with tin foil.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Halve squash lengthwise, scooping out seeds. Place on a lined baking sheet.
Combine remaining ingredients in a bowl.
Divide evenly among the hollows of the squash halves.
Bake 50 to 60 minutes, until tender and gooey, covering halfway through with tin foil.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 299.1
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 914.7 mg
- Total Carbs: 63.3 g
- Dietary Fiber: 15.6 g
- Protein: 15.2 g
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