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)
- 2 pounds winter squash, peeled and cubed, or two 10-ounce packages thawed frozen winter squash
- ½ cup finely chopped onion
- 1 tablespoon margarine
- ½ cup light sour cream
- 1 teaspoon salt
- ¼ 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°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 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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