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Carrot-Acorn Squash |
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Serves: 6
Print this Recipe
2 squash, acorn (approximately 1 1/2 pounds each)
2 cups carrots, cooked, sliced
1 tablespoon lemon juice, fresh
1/4 teaspoon mace, ground
1/4 teaspoon nutmeg, ground
1 tablespoon orange zest, grated
I could never get my younger son to eat acorn squash until I served it like this.
1. Preheat oven to 350ºF.
2. Cut squash in half lengthwise and remove seeds. Place cut side down on baking sheet and bake for 40-45 minutes, until tender.
3. Scoop out squash pulp. Put squash and carrots, juice, spices, and zest in blender or food processor. Whirl briefly. Don't let it turn to complete mush, or you lose the value of the fiber in the vegetables. Serve warm.
Variation
The quickest version of the recipe above is to make it without the carrots. Put the squash pulp in the blender or processor with 1/8 teaspoon nutmeg, 1/8 teaspoon mace, and 1 tablespoon orange zest.
Food exchanges per ¾-cup serving: 1 BREAD, 1 VEGETABLE
Food exchanges Variation per serving: 1 BREAD
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