Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Size buttercup squash; Pepper to taste
Ground mase to taste;

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

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