Buttercup Squash Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Size buttercup squash,
Ground mase to taste,
Pepper to taste,
Directions:
Trim stems off squash and cut eash in quarters using a cleaver or
large chefs knife to cut, hitting back of knife with a mallet to
force it through squash, if necasary. Scrape away seeds. In a large
kettle, bring 2 quarts of water to boil. Add squash sections and
cook until tender, 10 to 15 minutes. Remove from water, sprinkle
with a little mace and pepper. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE CAL: 40; CHO: 0mg; PRO: 1g; SOD: 2mg; FAT: 0g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
large chefs knife to cut, hitting back of knife with a mallet to
force it through squash, if necasary. Scrape away seeds. In a large
kettle, bring 2 quarts of water to boil. Add squash sections and
cook until tender, 10 to 15 minutes. Remove from water, sprinkle
with a little mace and pepper. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE CAL: 40; CHO: 0mg; PRO: 1g; SOD: 2mg; FAT: 0g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp