Buttercup Squash Recipe
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 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
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