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Winter Squash With Cranberries

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Diabetic, Low-fat/cal, Vegetables 4 Servings

INGREDIENTS

1 1/2 c Cooked squash, 12 oz frozen
1 Egg, beaten
1/2 c Coarsely chopped cranberries
1/2 t Salt
1 ds Pepper
1 T Margarine, melted
1 ds Nutmeg

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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“God promises a safe landing, not a calm passage.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 305
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 46.5mg
Sodium: 353.2mg
Potassium: 175mg
Carbohydrates: 62.4g
Fiber: 5.3g
Sugar: 1.2g
Protein: 2.2g


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