Wednesday, October 10, 2012

Diabetic Cooking -- Glazed Maple Acorn Squash

You guys?  This cookbook is difficult.  I have tried so hard with this thing, and I feel badly, because it was a gift, but man.  The photography's not very good in it, which makes all the recipes look really, really unappetizing.  Then there are things like the Chicken with Roasted Vegetables recipe, which is. . .exactly what it sounds like.

I was going through this book Tuesday looking for something else to make after my Spaghetti Squash pseudo-fiasco.  I went through it a few times until I came across this recipe for Glazed Maple Acorn Squash. 

"I could use a different kind of squash," I told Dennis, "and make this one."  He glanced at the recipe and said, "You have some of those in the fridge."

God bless the CSA box.  I DID have a couple of acorn squash (squashes?) and made this with dinner that night.  The consensus?  I loved it.  Loved it.  Dennis liked it, but would have liked it better if it was sweeter.  I pointed out that it was a diabetic cookbook, and he reminded me that most of the recipes in the book have approximately a million carbohydrates in them.

Touché.  The actual title of this cookbook should be (No) Diabetic (should ever do) Cooking (from this book).

But this recipe is delicious.

Glazed Maple Acorn Squash

Adapted from Diabetic Cooking
serves: 4, allegedly


1 acorn or golden acorn squash
1/4 cup water
2 Tbl. pure maple syrup, plus a splash more
2 Tbl. butter, melted
1/4 tsp. cinnamon

Preheat oven to 375°F.

Cut ends from squash and slice into 4 equal slices.  This was really hard for me to do, but that could be because I have a lousy knife.

Scoop out seeds and membrane and discard.

Pour water in baking dish and arrange squash in dish.  Cover with foil and bake for 30 minutes.

Combine the syrup, margarine, and cinnamon in small bowl.  Mix well.  Uncover squash and pour water out of the dish.  Brush squash with the syrup mixture.  Use whole bowl of mixture.

Return to oven and bake for 7 more minutes.

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