carole
12-18-2010, 10:09 AM
Ingredients:
3 acorn squash or small pumpkins, halved (1 lb/500 g each)
1 tablespoon cooking oil
2 oz/60 g raisins ( if can tolerate)
2 1/2 oz/75 g packed brown sugar
Pinch ground nutmeg(if can tolerate)
2 tablespoons margarine(IC friendly) or butter
2 tablespoons chopped nuts(IC friendly)
Scoop out seeds from squash or pumpkins. Place each half, cut-side up, on a piece of heavy foil. Brush cut sides of halves with oil. Sprinkle raisins over halves, if desired. Wrap securely in foil. Cook on an uncovered barbecue directly over medium-hot coals for 40-50 minutes, or till squash or pumpkins are tender when pierced. Combine brown sugar and nutmeg. Unwrap squash or pumpkins on barbecue. Sprinkle with brown sugar-nutmeg mixture. Dot with margarine or butter. Carefully rewrap; barbecue for about 5 minutes more, or till brown sugar and butter melt. Sprinkle with nuts.
3 acorn squash or small pumpkins, halved (1 lb/500 g each)
1 tablespoon cooking oil
2 oz/60 g raisins ( if can tolerate)
2 1/2 oz/75 g packed brown sugar
Pinch ground nutmeg(if can tolerate)
2 tablespoons margarine(IC friendly) or butter
2 tablespoons chopped nuts(IC friendly)
Scoop out seeds from squash or pumpkins. Place each half, cut-side up, on a piece of heavy foil. Brush cut sides of halves with oil. Sprinkle raisins over halves, if desired. Wrap securely in foil. Cook on an uncovered barbecue directly over medium-hot coals for 40-50 minutes, or till squash or pumpkins are tender when pierced. Combine brown sugar and nutmeg. Unwrap squash or pumpkins on barbecue. Sprinkle with brown sugar-nutmeg mixture. Dot with margarine or butter. Carefully rewrap; barbecue for about 5 minutes more, or till brown sugar and butter melt. Sprinkle with nuts.