Winter Squash with Sweet Raspberry-Onion Topping
- 1 pound acorn squash pierced in several areas with a fork
- 1/4 cup water
- 1 teaspoon canola oil
- 1 cup diced onion
- 2 tablespoons raisins
- 1 tablespoon diet margarine
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt divided use
- 1 cup frozen unsweetened raspberries
- 2 tablespoons sugar
- Place squash in the microwave and cook 2 1/2 minutes, place on cutting board and cut in four wedges. Scrape and discard seeds and membrane. Place in a shallow microwave-safe pan, such as a glass pie pan, add 1/4 cup water, cover and cook 9 minutes or until tender when pierced with a fork.
- Meanwhile, heat the oil in a medium nonstick skillet over medium-high heat, cook the onions 5-6 minutes or until richly browned, stirring frequently.
- Reduce the heat to medium low. Stir in the cranberries, margarine and 1/8 teaspoon salt. Stir until margarine is melted. Sprinkle evenly with the raspberries, almond extract and the sugar. Do not stir. Cover and cook 3 minutes or until raspberries are heated through.
- Place the squash on a serving platter. Sprinkle the remaining 1/8 teaspoon salt evenly over the squash wedges. Spoon equal amounts of the raspberry mixture on top of each squash wedge.
Makes 4 squash wedges and 1 cup raspberry mixture total Cook’s Tip: Microwaving the whole squash will make it easier to cut into the squash.
Calories: 130kcal | Carbohydrates: 28g | Fat: 2.5g | Sodium: 170mg | Fiber: 4g | Sugar: 1g