Food Facts: Crock pot Squash

The Morning Show

Ashley Quinlan, Manager for the Transformation Weight loss Program at Christie Clinic, joins the Morning Show for this week’s Food Facts and is making a healthy alternative to the fall favorite, caramel apples.

Not that apples aren’t healthy but this analogy just shows how you can reduce the amount of sugar in your diet by using a vegetable. Chayote Squash has 3 grams of sugar per cup.  Apples have 11 grams of sugar per cup.  Lower sugar & Lower calorie because of the “calorie free” substitutes used.

Recipe:

8 C. chayote squash, skinned and cored, cut in 1” cubes (about 6 chayote)  
½ C. *Walden Farms apple butter spread  
½ C. Walden Farms caramel syrup  
½ C. Walden Farms maple syrup (or pancake syrup)  
1/3 C. Splenda or Stevia  
1 T. + 1 tsp. cinnamon  
1 T. + 1 tsp. lemon juice  

Directions:
1. In a medium bowl mix all ingredients except chayote squash. (Apple butter doesn’t mix very well but that’s ok, it will melt together when heated.)  
2. Place chayote in crock pot; pour caramel mixture over the top. Stir to mix.  
3. Cook on high 6 hours.  

Servings: 8 – 1 Cup servings veggies.  
TIP: Be sure after cooking to divide into 8 equal portions to get accurate 1 C servings, (you will not measure for accuracy, just divide). Chayote will reduce to about ½ it’s volume after cooking. Juice from cooking may be discarded. *If you do not have the Apple Butter, just omit. I highly recommend as it will give the chayote a more ‘apple’ taste. There will be enough moisture during slow cooking w/o it.

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