Summer Squash with Pineapple and Peppers

Name: Summer Squash with Pineapple and Peppers
Cook time: 7 h
Yield: 10

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 10

Serving Size: 1/2 cup

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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

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

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Renal and renal diabetic food choices

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

Carbohydrate choices

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.

Related Tags:

Crock Pot Easy Fruit Lower Protein Vegetarian Gluten-free Heart Healthy Higher Potassium

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Submitted by:

Submitted by DaVita renal dietitian Christie from Texas.

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