1. Cook fresh squash in a pot of boiling water until tender.
  2. Drain well and mash or put through a food mill.
  3. If you use thawed frozen mashed squash, cook according to the package instructions.
  4. Preheat the oven to 400 degrees F.
  5. Prepare a 1-quart casserole with non-stick pan spray.
  6. In a small skillet, saute the onion in margarine until tender, about 5 minutes. Add the squash, sour cream, salt, and pepper; mix well.
  7. Turn into the prepared casserole and sprinkle with nutmeg.
  8. Bake, uncovered, 35 to 45 minutes. Serve hot.


  • Yield: Makes about 3 cups (6 servings)
  • 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

Contributed by: Edit

  • World Recipes Y-Group
  • Source: The New Family Cookbook for People with Diabetes
  • Jenn B aka Mom2Sam and Tiny
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