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SAVORY BUTTERNUT SQUASH

Source of Recipe

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SAVORY BUTTERNUT SQUASH

Exchanges
Serves: 8

1 medium onion, chopped
2 to 3 garlic cloves, minced
2 T. olive or vegetable oil
4 c. cubed peeled butternut squash
2 cans (14-1/2 oz., each) Italian diced tomatoes, undrained
1 c, shredded carrots

1 tsp. 'each' chopped fresh oregano, basil, and parsley - OR - 1/4 tsp. 'each' dried oregano, basil, and parsley flakes
1/4 tsp. pepper
Hot cooked rice

In a skillet, saute onion and garlic in oil until tender; add squash, tomatoes, carrots and seasonings; stir well.

Pour into a greased 2-qt. baking dish. Cover and bake at 350-F for 60-70 minutes or until squash is tender. Serve over rice.

One serving (calculated w/o rice) equals: 84 calories, 196 mg sodium, 0 cholesterol, 15 gm carbohydrate, 2 gm protein, 2 gm fat. +++++ Exchanges: 1 starch