2 small acorn squash, halved & seeded
1/2 cup water
1 tbsp butter, melted
2 tsp Splenda Brown Sugar Blend
1 tbsp olive or canola oil
2 tbsp grated Parmesan cheese
1/4 tsp ground cinnamon
Preheat oven to 375 degrees.
Place each squash half, cut-sides up, in a 9 x 13-inch baking dish or pan. Pour the water into the dish and cover dish.
Bake squash at 375 degrees for approximately 40 minutes until tender.
Mix the butter, Splenda, and oil together; spoon over the squash. Top with the Parmesan and cinnamon; bake another 5 minutes, uncovered.
Yield: 4 servings
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.