CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables, Dairy |
|
|
1 |
servings |
INGREDIENTS
2 |
|
Acorn squash; cut in half lengthwise and seeds removed |
4 |
c |
Vegetable stock |
1/4 |
ts |
Ground nutmeg |
1 1/4 |
c |
Evaporated skim milk |
1/2 |
c |
Croutons |
INSTRUCTIONS
Prep: 15 min, Cook: 30 min.
Found these on .. http://www.mymenus.com/cgi-bin/webfilter?001vggd2 Recipes
are listed by potassium %. Below are just a sample, lots more on their
website..
Scrape all pulp from squash and discard shell. Combine with stock in a
heavy saucepan over medium high heat. Bring to a boil. Reduce heat to
medium low and simmer 30 minutes or until mixture is reduced to about 3
cups. Remove from heat. Transfer squash mixture to a blender or food
processor. Add remaining ingredients, except croutons. Season with salt and
pepper to taste and purée. Serve with croutons.
Per serving: calories 237, fat 0.8g, 3% calories from fat, cholesterol 3mg,
protein 10.6g, carbohydrates 52.5g, fiber 8.2g, sodium 131mg. Potassium
1562mg 45%
Posted to EAT-LF Digest by Carol A Gonzalez <caarol@juno.com> on Jan 23,
1999, converted by MM_Buster v2.0l.
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