Curried Acorn Squash
Cut squash into four wedges (see Tip). Discard stem, seeds and strings. Lightly coat an unheated 3 1/2- or 4-quart slow cooker with cooking spray (see Tip). In cooker, combine onion, cherries, broth, brown sugar, curry powder, cumin and salt. Place squash wedges, cut side down, on top of the onion mixture, making sure that an edge of each squash wedge touches the onion mixture.Advertisement
Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours or until the squash is tender when pierced with a fork.
Place squash wedges on serving plates. Stir vegetable oil spread and vanilla into onion mixture in cooker. To serve, top each squash wedge with onion mixture and 1 tablespoon yogurt. If desired, garnish with ground cinnamon.
Tips: If using a sugar substitute, we recommend Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. Nutrition Per Serving with Substitute: Same as below except 145 cal., 155 mg sodium, 29 g carb., 11 g sugar.
To make squash easier to cut, pierce it in several places with a fork. Place squash on a paper towel in the microwave. Microwave on 100% power (high) about 3 minutes. Handle carefully, using a clean towel to hold the squash in place while cutting.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
1 fruit, 1 starch, 1/2 fat