Winter Squash With Cranberries
| 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
A Message from our Provider:
“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