Butternut Squash With Gingerdiabetic, low-cal, low-fat, vegetables 1 large butternut squash 1 tablespoon minced fresh gingerroot 1/4 cup unsweetened apple juice Peel and seed the squash. Cut into 1/2 inch cubes. Put the squash, gingerroot, and apple juice into a lightly oiled baking dish. Cover and bake in a 350 degree oven for 50 - 60 minutes. Sprinkle with nutmeg just before serving. Makes 4 servings. PER SERVING: calories - 70, cargbohydrates - 17 g., protein - 2 g., fat - 0, sodium - 2 mg., potassium ~ 480 mg., cholesterol - 0. Exchanges = 1 Bread. FROM: The American Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D. copyright 1986 |
