Description Edit

Contributed by Jenn B aka Mom2Sam and Tiny at Healthy Recipes for Diabetic Friends Y-Group

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

Ingredients Edit

Directions Edit

  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°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.
  7. Add the squash, sour cream, salt, and pepper; mix well.
  8. Turn into the prepared casserole and sprinkle with nutmeg.
  9. Bake, uncovered, 35 to 45 minutes.
  10. Serve hot.

Nutritional information Edit

Per serving (about ½ 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: ½ starch, ½ fat
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