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Diabetic, GOURMET GOLDEN SQUASH Yield: Makes about 3 cups (6 Servings) Source: The New Family Cookbook for People with Diabetes Info: http://diabeticgourmet.com/book_archive/details/26.shtml INGREDIENTS - 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 DIRECTIONS 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. 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, Protein: 1 g Diabetic Exchanges: 1/2 Starch, 1/2 Fat RECIPE FROM THE ARCHIVE: Scallops with Red Pepper Sauce http://diabeticgourmet.com/recipes/html/258.shtml When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. Jesus Loves You! -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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