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 join our exclusive coaching on how to avoid dialysis, book a call to see if you qualify.

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

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.

>