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dietary

Carb Safe
≤ 30g		Low Carb
≤ 15g 		Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)		 Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others) 		Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Nutty Butternut Squash
  
Source: American Diabetes Association from Healthy Calendar Diabetic Cooking

Creamy whipped butternut squash with a pecan crunch.

Rating:
Prep Time: 5 minutes
Cook Time: 48 minutes
Difficulty: EASY
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Nutrition Facts

Makes 6 servings
Serving Size: 0.5 cup
Amount Per Serving
Calories 170.8
Total Carbs 22.3 g
Dietary Fiber 5.2 g
Sugars 11.6 g
Total Fat 9.5 g
Saturated Fat 3.7 g
Unsaturated Fat 5.9 g
Potassium 20.3 mg
Protein 2 g
Sodium 450.4 mg
Dietary Exchanges
1 Fat, 1 1/4 Starch, 2 Vegetable
See the Detailed Nutritional Analysis
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Servings
Ingredients
2 lb butternut squash , cut in half lengthwise, seeds discarded
1 cooking spray
2 tsp margarine , divided
1 tbsp brown sugar , divided
0.25 cup chopped pecans


Directions
1 Preheat oven to 400 degrees F.
2 Place squash in a glass baking dish, sprayed with cooking spray. Bake, covered until tender, about 30 minutes.
3 In a small bowl, mix 1 teaspoon margarine and 1 1/2 teaspoons brown sugar and microwave for 30 seconds to melt margarine.
4 Add pecans and mix well. Spread mixture on a small baking sheet and bake for 3 minutes to toast nuts.
5 Remove squash from oven. Add remaining margarine and brown sugar and whip with a whisk until smooth. Fold in pecans.


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What They're Talking About
Topic:  Lunches
Ok guys. I go through recipes and I get mind boggled. It seems that J's sugars soar after lunch as he is having a hard time finding things for lunch that are good for him...
Name: azjade
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