- 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.
- 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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