Boiled Buttercup Squash

Description
Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Yield: 4 Servings
 * From: Light And Easy Diabetes Cuisine

Ingredients

 * 2 medium-size buttercup squash (about 1½ pounds)
 * ground mace to taste
 * pepper to taste

Directions

 * 1) 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.
 * 2) Scrape away seeds.
 * 3) In a large kettle, bring 2 quarts of water to a boil.
 * 4) Add squash sections and cook until tender, 10 to 15 minutes.
 * 5) Remove from water, sprinkle with a little mace and pepper.

Nutrition information
Per Serving (¼ of recipe):
 * 40 Calories, 0mg Cholesterol, 10g Carbs,
 * 1g Protein, 3g Sodium, 0g Fat
 * Diabetic Exchanges: 1 Starch/Bread