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    Buttercup Squash


    Source of Recipe


    Light and Easy Diabetes Cuisine by Betty Marks - e-mail

    BUTTERCUP SQUASH
    Light and Easy Diabetes Cuisine by Betty Marks

    Exchanges
    Serves: 4

    - 2 medium-size Buttercup squash (about 1-1/2 pounds)
    - Ground mace to taste
    - Pepper to taste

    Trim stems off squash and cut each in quarters using a cleaver or large chef's knife to cut, hitting back of knife with a mallet to force it through squash, if necessary. Scrape away seeds.

    In a large kettle, bring 2 quarts of water to a boil. Add squash sections and cook until tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace and pepper.

    One serving equals: Calories: 40, Cholesterol: 0 mg, Carbohydrate: 10 g, Protein: 1 g, Sodium: 3 mg, Fat: 0 g ++++ Exchanges: 1 Starch/Bread

 

 

 

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