Baked Squash with Pineapple

The RenalTracker Team

July 9, 2019

I hope you enjoy reading this blog post. It has been written and vetted by RenalTracker's team of kidney experts and researchers. The same team was awarded the KidneyX Prize organized by the American Society of Nephrology and HHS for pre-dialysis solution in Washington DC in 2019.

If you want to learn how to easily manage CKD with other conditions you may have, you can join the regular masterclass video for Free.

> Sign up here for the FREE training on how to manage your CKD with other conditions like diabetes or hypertension.

Nutrient Analysis

Low-sodium recipe; Makes 2 servings

Sodium	92 mg
Protein	2 g
Potassium	795 mg
Phosphorus	80 mg
Calcium	70 mg
Calories	236 kcal
Fat	3 g
Water	25 g
Carbohydrates	40 g

Baked Squash with Pineapple

A healthy melt-in-your-mouth snack and dessert. This amazing squash and pineapple recipe just changes how autumn cooking will smell and taste like.

Ingredients

	QTY	UNIT	FOOD ITEM
1)	1	pc	Acorn squash (cut in half, seeded)
2)	2	tsp	Brown Sugar
3)	2	tsp	Margarine or Butter
4)	3	tbsp	Pineapple (crushed)
5)	1	tbsp	Margarine or Butter

Directions

1. Place squash with cut side up in greased baking pan.

2. Place one teaspoon butter plus one teaspoon brown sugar in each acorn half.

3. Bake squash, covered, at 400ªF until tender, approximately 30 minutes. Scoop out cooked squash out of shells, leaving 1/4 inch thick shell.

4. Mix cooked squash, pineapple, butter, and nutmeg. Beat until smooth.

5. Spoon mixture into shells; heat at 425ªF for approximately 15 minutes.