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Indian Squash

diabetic, low-cal, native, vegetables

2 cup acorn squash (cubed)
2 teaspoon margarine
1 teaspoon orange rind
1/4 cup orange juice
2 tablespoon sugar replacement

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

Yield: 4 servings

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