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Buttercup Squash

Serves: 4
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Ingredients

  • 2 medium-size Buttercup squash (about 1-1/2 pounds)
  • Ground mace to taste
  • Pepper to taste

Directions

  1. Trim stems off squash and cut each in quarters using a cleaver or large chef's knife to cut, hitting back of knife with a mallet to force it through squash, if necessary. Scrape away seeds. In a large kettle, bring 2 quarts of water to a boil. Add squash sections and cook until tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace and pepper.

Nutritional Information (Per Serving)
Calories:40
Protein:1g
Sodium: 3 mg
Cholesterol:0 mg
Carbohydrates: 10g
Exchanges: 1 Starch/Bread

Source: Light and Easy Diabetes Cuisine



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