Winter Squash With Cranberries Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Cooked squash, 12 oz frozen
1: Egg, beaten
1/2 cup: Coarsely chopped cranberries,
1/2 tsp: Salt,
1 dash: Pepper,
1 tbsp: Margarine, melted
1 dash: Nutmeg,
Directions:
Preheat oven to 400 F. Thaw winter squash if frozen. Combine with
egg.
Stir in cranberries, salt and pepper. Turn into 1 1/2 quart
casserole. Drizzle melted margarine over top. Sprinkle with nutmeg.
Bake 35 to 40 min.
1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange Source: Am.
Diabetes Assoc. Family Cookbook, Vol 1, 1987
Shared but not tested by Elizabeth Rodier, Nov 93
(ER Note) Made with pumpkin, this recipe would have about 64
calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or
about 1 vegetable and 1 fat exchange.
Source from luhu.jp
egg.
Stir in cranberries, salt and pepper. Turn into 1 1/2 quart
casserole. Drizzle melted margarine over top. Sprinkle with nutmeg.
Bake 35 to 40 min.
1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange Source: Am.
Diabetes Assoc. Family Cookbook, Vol 1, 1987
Shared but not tested by Elizabeth Rodier, Nov 93
(ER Note) Made with pumpkin, this recipe would have about 64
calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or
about 1 vegetable and 1 fat exchange.
Source from luhu.jp