Dilly squash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sliced yellow squash |
| 1 | teaspoon | Minced onion |
| 1 | tablespoon | Chopped fresh parsley |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Dried dillweed |
| 1 | tablespoon | Dry butter substitute |
Directions
Arrange squash and onion in a vegetable steamer over boiling water.
Cover and steam 5 minutes or until tender.
Remove from heat, and mash squash mixture.
Add parsley, salt and dillweed; toss lightly.
Sprinkle with butter substitute, and serve warm. Yield: 4 servings.
Nutritional information per ½ cup serving: calories - 27, protein - 1 gm., fat - trace, carbohydrates - 6 gm., cholesterol - 0 mg., sodium - 401 mg., fiber - 2 gm. Diabetic Food Exchanges: Vegetable - 1.
FROM: The Complete Step-by-Step Diabetic Cookbook, from Oxmoor House, copyright 1995. ISBN: 0-8487-1431-8. Formatted to MM by Trish McKenna 11/19/95. Submitted By "LISA (POOH) CRAWFORD IN PERRINE, FLORIDA" <LISA_POOH@...> On SUN, 19 NOV 1995 234142 -0500 (EST)
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