Boiled Buttercup Squash

Buttercup Squash - 10g Carbs

Yield: 4 Servings From: Light and Easy Diabetes Cuisine

2 medium-size buttercup squash (about 1-1/2 pounds) Ground mace to taste Pepper to taste

Trim stems off squash and cut each 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 necessary. Scrape away seeds. In a large kettle, bring 2 quarts of water to a boil. Add squash sections and cook until tender, 10 t0 15 minutes. Remove from water, sprinkle with a little mace and pepper.

Nutrition per Serving (1/4 of recipe): 40 Calories, 0mg Cholesterol, 10g Carbs, 1g Protein, 3g Sodium, 0g Fat

Diabetic Exchanges: 1 Starch/Bread

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group