Brown Sugar Butternut Squash - made with Splenda
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pound butterbnut squash2 tbsp butter2 tbsp splenda brown sugarsalt & pepper
PREHEAT OVEN 400 degrees F
~Cut the butternut squash in half, lengthwise
~remove the seeds from both halves
~put 1 tbsp on butter in each half
~put 1 tbsp of splenda brown sugar in each half
~sprinkle both halves with salt & pepper
~bake for 60 minutes at 400 degrees F
Once cooled, remove squash from outer skin and refrigerate for up to 6 days. Freeze for up to 2 weeks in airtight container.
Enjoy
Number of Servings: 4
Recipe submitted by SparkPeople user JANNERS1980.
~Cut the butternut squash in half, lengthwise
~remove the seeds from both halves
~put 1 tbsp on butter in each half
~put 1 tbsp of splenda brown sugar in each half
~sprinkle both halves with salt & pepper
~bake for 60 minutes at 400 degrees F
Once cooled, remove squash from outer skin and refrigerate for up to 6 days. Freeze for up to 2 weeks in airtight container.
Enjoy
Number of Servings: 4
Recipe submitted by SparkPeople user JANNERS1980.
Nutritional Info Amount Per Serving
- Calories: 171.7
- Total Fat: 6.0 g
- Cholesterol: 15.3 mg
- Sodium: 50.9 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 6.6 g
- Protein: 2.1 g
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