Buttercup Squash Recipe

Ingredients

Directions

1. 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.
2. Scrape away seeds.
3. In a large kettle, bring 2 quarts of water to boil.
4. Add squash sections and cook until tender, 10 to 15 minutes.
5. Remove from water, sprinkle with a little mace and pepper.
6. 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 O'Brion and her Meal-Master