Winter squash with cranberries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooked squash (12 oz frozen) |
| 1 | Egg, beaten | |
| ½ | cup | Coarsely chopped cranberries |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | tablespoon | Margarine, melted |
| 1 | dash | Nutmeg |
Directions
Preheat oven to 400 F. Thaw winter squash if frozen. Combine with egg.
Stir in cranberries, salt and pepper. Turn into 1½ quart casserole. Drizzle melted margarine over top. Sprinkle with nutmeg.
Bake 35 to 40 min.
½ cup serving: 82 cal, ½ 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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