Acorn Squash Baked with Pineapple
Acorn squash baked with pineapple, brown sugar and cinnamon. A sweet autumn side that is higher in potassium, so check it against your renal diet.
Ingredients
serves 1
- 1/2 acorn squash
- 1/4 cup diced pineapple
- 1 tsp brown sugar
- 1/4 tsp cinnamon
serves 2
- 1 acorn squash
- 1/2 cup diced pineapple
- 2 tsp brown sugar
- 1/2 tsp cinnamon
serves 3
- 1.5 acorn squash
- 3/4 cup diced pineapple
- 3 tsp brown sugar
- 3/4 tsp cinnamon
Method
- Cut squash into halves, remove seeds.
- Fill with pineapple, top with sugar and cinnamon.
- Bake at 375°F for 45 minutes.
Nutrition Facts
per serving
Calories
120
Carbohydrates
30
g
Sugar
10
g
Protein
2
g
Fat
1
g
Salt
0.03
g
Potassium
745
mg
Phosphorus
75
mg
Low
Moderate
High
Make kidney-friendly eating easier
Track sodium, potassium, phosphorus and protein, scan barcodes and find more dietitian-reviewed recipes in the Kidney Ally app. Prefer a book? Explore our range of kidney-friendly recipe books.