Name: Buttercup Squash
Ingredients: 2 md Size buttercup squash;; Ground mase to taste;; Pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Diabetic, Vegetables, Side dishes	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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