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

Truth renews the mind. Indeed, the truth which would affect the heart, which moves the heart, which changes the heart, must first enter through the vestibule of the mind if it would enter the sanctuary of the heart. The intention of truth preached is to affect the emotions and the will and the heart and the whole of our humanity…and thus preaching must come first through the mind. It makes its appeal through the mind; it enters through the mind – but it doesn’t simply stop with the mind.

John Armstrong

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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