Boiled Buttercup Squash

Description

From "Healthy Recipes For Diabetic Friends Y-Group"

• Yield: 4 Servings
• From: Light And Easy Diabetes Cuisine

Ingredients

• 2 medium-size buttercup squash (about 1½ pounds)
• ground mace to taste
• pepper to taste

Procedures

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.
2. Scrape away seeds.
3. In a large kettle, bring 2 quarts of water to a boil.
4. Add squash sections and cook until tender, 10 to 15 minutes.
5. Remove from water, sprinkle with a little mace and pepper.

Nutrition information

Per Serving (¼ of recipe):

• 40 Calories, 0mg Cholesterol, 10g Carbs,
• 1g Protein, 3g Sodium, 0g Fat
• Diabetic Exchanges: 1 Starch/Bread

• "Healthy Recipes For Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends