Buttercup Squash
Yield: 4 servings
2 md Size buttercup squash; Pepper to taste
Ground mase to taste;
Trim stems off squash and cut eash in quarters using a cleaver or
large chefs knife to cut, hitting back of knife with a mallet to
force it through squash, if necasary. Scrape away seeds. In a large
kettle, bring 2 quarts of water to boil. Add squash sections and
cook until tender, 10 to 15 minutes. Remove from water, sprinkle
with a little mace and pepper. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE CAL: 40; CHO: 0mg; PRO: 1g; SOD: 2mg; FAT: 0g;
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
442 md Size buttercup squash; Pepper to taste
Ground mase to taste;
Trim stems off squash and cut eash in quarters using a cleaver or
large chefs knife to cut, hitting back of knife with a mallet to
force it through squash, if necasary. Scrape away seeds. In a large
kettle, bring 2 quarts of water to boil. Add squash sections and
cook until tender, 10 to 15 minutes. Remove from water, sprinkle
with a little mace and pepper. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE CAL: 40; CHO: 0mg; PRO: 1g; SOD: 2mg; FAT: 0g;
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
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