Portions:
6

Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 1 pound summer squash
  • 1 pound zucchini squash
  • 1/2 cup green bell pepper
  • 8 ounces unsweetened crushed pineapple
  • 1-1/2 teaspoon ground cinnamon
  • 1/3 cup packed brown sugar  
  • 1 tablespoon butter, cut into small pieces 

Preparation

  1. Cut squash and zucchini into 1 inch cubes, dice the green bell pepper. Place squash in a 3-1/2 or 4 quart slow cooker.
  2. In a small bowl, mix the pineapple, green bell pepper, cinnamon, brown sugar and butter.
  3. Spoon mixture over squash and mix well.
  4. Cover and cook on low heat setting for 6-7 hours or until squash is tender. Stir gently to mix.
  5. Serve immediately.

Helpful hints

  • Diabetics may use Splenda® brown sugar substitute in equal amounts.

Nutrients per serving

Calories 113

Protein 2 g

Carbohydrates 24 g

Fat 2 g

Cholesterol 5 mg

Sodium 7 mg

Potassium 381 mg

Phosphorus 55 mg

Calcium 53 mg

Fiber 2.4 g

Renal and renal diabetic food choices

  • 1-1/2 vegetable, high potassium
  • 1/2 fat
  • 1 high calorie

Carbohydrate choices

1-1/2

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