Summer Squash with Pineapple and Peppers

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Portions:
10

Serving Size:
1/2 cup

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

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

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.

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.

Submitted by: Submitted by ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ renal dietitian Christie from Texas.

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

Kidney and kidney diabetic food choices

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

Carbohydrate choices

1

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