• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Buttercup Squash

  • Recipe Submitted by on

Category: Vegetables, Side Dishes, Diabetic

 Ingredients List

  • 2 md Size buttercup squash;
  • Ground mase to taste;
  • Pepper to taste


Trim stems off squash and cut eash 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 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;

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