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Buttercup Squash

Source of Recipe

Diabetic Newsletter - e-mail
Buttercup Squash
Exchanges
Makes: 4 Servings

- 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 t0 15 minutes. Remove from water, sprinkle with a little mace and pepper.

1/4 of recipe equals: Calories: 40, Cholesterol: 0 mg, Carbohydrate: 10 g, Protein: 1 g, Sodium: 3 g, Fat: 0 g ++++ Exchanges: 1 Starch/Bread