A member of the gourd family, buttercup squash is low in sodium, high in fiber and an excellent source of vitamin A. Its easy preparation makes for the perfect accompaniment to any holiday meal or potluck.
- 1 buttercup squash (approximately 2 pounds)
- 1 tablespoon brown sugar
- 1 teaspoon butter
Cut squash in half and remove seeds. Place in baking dish cut-side down in about one inch of water. Bake at 350 degrees Fahrenheit for 40 minutes or until tender. Remove from oven, fill each cavity with brown sugar and butter and add salt and pepper to taste. Continue to bake for 10 minutes.
Variation: Substitute other varieties of squash, such as acorn squash or Hubbard squash.
Serving size: 1/2 of recipe. 210 calories, 20 calories from fat, 2 grams fat, 5 milligrams cholesterol, 160 milligrams sodium, 49 grams total carbohydrate, 4 grams protein, 810% vitamin A, 1300% vitamin C, 20% calcium, 15% iron.
Fruit: 0; vegetables: 7; meat: 0; milk: 0; fat: 0; carbs: 3; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention website.
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