LEMONY ACORN SQUASH SLICES

2 large acorn squash (about 2 1/4 lb each)

1 cup + 2 tbsp water, divided
1/2 cup Splenda Granular
2 tbsp lemon juice
1 tbsp butter
1/4 tsp salt (OMIT IF USING SALTED BUTTER)
1/8 tsp black pepper
lemon wedges for garnish, optional
fresh mint leaves for garnish, optional

Cut squash in half lengthwise; clean out and discard the seeds and membranes. Cut each half widthwise into 1/2-inch slices; discard ends. Place slices in a large skillet; add 1 cup water and bring to a boil. Reduce the heat and simmer 20 minutes or until tender.

Meanwhile, in a heavy saucepan, combine Splenda and remaining water. Cook over medium heat until Splenda dissolves and the mixture turns rather golden, stirring occasionally. Remove from the heat and carefully add the lemon juice, butter, salt and pepper. Cook, stirring, over low heat until the butter is melted. Place the squash on a serving plate with sides and pour the syrup over all. Garnish with the lemon and mint, if desired.

Yield: 6 servings

 

 Note: This recipe is based on an old TOH recipe that I changed to be diabetic-friendly. The picture accompanied the original recipe.