Yield: Makes about 3 cups (6 servings) Source: The New Family Cookbook for People with Diabetes


- 2 pounds winter squash, peeled and cubed,

  or two 10-ounce packages thawed frozen winter squash

- 1/2 cup finely chopped onion - 1 tablespoon margarine - 1/2 cup light sour cream - 1 teaspoon salt - 1/4 teaspoon freshly ground pepper - Pinch of ground nutmeg


Cook fresh squash in a pot of boiling water until tender. Drain well and mash or put through a food mill. If you use thawed frozen mashed squash, cook according to the package instructions.

Preheat the oven to 400 degrees F. Prepare a 1-quart casserole with non-stick pan spray.

In a small skillet, saute the onion in margarine until tender, about 5 minutes. Add the squash, sour cream, salt, and pepper; mix well. Turn into the prepared casserole and sprinkle with nutmeg.

Bake, uncovered, 35 to 45 minutes. Serve hot.

Nutritional Information Per Serving (about 1/2 cup): Calories: 76, Fat: 4 g, Cholesterol: 7 mg, Sodium: 422 mg, Carbohydrate: 11 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 1 g Diabetic Exchanges: 1/2 Starch, 1/2 Fat

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