Winter Squash with Cranberries
Yield: 4 servings
1 1/2 c Cooked squash (12 oz frozen) 1 ds Pepper
1 Egg, beaten 1 tb Margarine, melted
1/2 c Coarsely chopped cranberries 1 ds Nutmeg
1/2 ts Salt
Preheat oven to 400 F. Thaw winter squash if frozen. Combine with
egg.
Stir in cranberries, salt and pepper. Turn into 1 1/2 quart
casserole. Drizzle melted margarine over top. Sprinkle with nutmeg.
Bake 35 to 40 min.
1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange Source: Am.
Diabetes Assoc. Family Cookbook, Vol 1, 1987
Shared but not tested by Elizabeth Rodier, Nov 93
(ER Note) Made with pumpkin, this recipe would have about 64
calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or
about 1 vegetable and 1 fat exchange.
441 1/2 c Cooked squash (12 oz frozen) 1 ds Pepper
1 Egg, beaten 1 tb Margarine, melted
1/2 c Coarsely chopped cranberries 1 ds Nutmeg
1/2 ts Salt
Preheat oven to 400 F. Thaw winter squash if frozen. Combine with
egg.
Stir in cranberries, salt and pepper. Turn into 1 1/2 quart
casserole. Drizzle melted margarine over top. Sprinkle with nutmeg.
Bake 35 to 40 min.
1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange Source: Am.
Diabetes Assoc. Family Cookbook, Vol 1, 1987
Shared but not tested by Elizabeth Rodier, Nov 93
(ER Note) Made with pumpkin, this recipe would have about 64
calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or
about 1 vegetable and 1 fat exchange.
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