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 CleaverOr Large Chef's Knife to Cut, Hitting Back of Knife With aMallet to Force it Through Squash, if Necessary. Scrape AwaySeeds. 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 :

 * ]_Friends/ Healthy Recipes For diabetic Friends Y-Group]