Summer Squash with Pineapple and Peppers

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 10

Serving Size: 1/2 cup

Ingredients

  • 2-1/2 cups crookneck squash
  • 2-1/2 cups 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

Nutrients per serving

Calories 66

Protein 1 g

Carbohydrates 13 g

Fat 1 g

Cholesterol 3 mg

Sodium 18 mg

Potassium 283 mg

Phosphorus 38 mg

Calcium 24 mg

Fiber 1.4 g

Preparation

  1. Cut squash into 1-inch cubes. Dice bell pepper into small pieces.
  2. Placed cubed squash in a slow cooker.
  3. In a small bowl, mix the green bell pepper, pineapple with juice, cinnamon, brown sugar and melted butter.
  4. Spoon over squash and mix well. 
  5. Cover squash and cook on low heat setting for 6-7 hours or until squash is tender. 
  6. Stir gently to mix before serving.

Renal and renal diabetic food choices

  • 1 vegetable, medium potassium
  • 1/2 fruit, low potassium

Carbohydrate choices

1

Helpful hints

  • People with diabetes may use Splenda® Brown Sugar Blend. Reduce the portion to 2-1/2 tablespoons to reduce carbohydrate to 8 grams per serving.
  • Cook on high heat setting for 4 to 5 hours if quicker cooking time desired.

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