Difference between revisions of "Boiled Buttercup Squash"
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* [[pepper]] to taste | * [[pepper]] to taste | ||
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# 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. | # 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. | ||
# Scrape away seeds. | # Scrape away seeds. | ||
Latest revision as of 08:04, 14 July 2012
Description
From "Healthy Recipes For Diabetic Friends Y-Group"[1]
- 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
- 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.
- Scrape away seeds.
- In a large kettle, bring 2 quarts of water to a boil.
- Add squash sections and cook until tender, 10 to 15 minutes.
- 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
