Buttercup squash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Size buttercup squash; |
| Ground mase to taste; | ||
| Pepper to taste | ||
Directions
Trim stems off squash and cut eash 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 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 O'Brion and her Meal-Master
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