| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables, Diabetic, Low-fat/cal |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cooked squash (12 oz frozen) |
| 1 |
|
Egg, beaten |
| 1/2 |
c |
Coarsely chopped cranberries |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
tb |
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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