Gourmet Golden Squash

Yield: Makes about 3 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes

2 pounds winter squash, peeled and cubed, or 2 (10 oz)e packages thawed
frozen winter squash
1/2 cup finely chopped onion
1 tablespoon margarine
1/2 cup light sour cream
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg

Cook fresh squash in a pot of boiling water until tender. Drain well and mash
or put through a food mill. If you use thawed frozen mashed squash, cook
according to the package instructions. Preheat the oven to 400 F.
Prepare a 1-quart casserole with non-stick pan spray. In a small skillet,
saute the onion in margarine until tender, about 5 minutes. Add the squash,
sour cream, salt and pepper; mix well. Turn into the prepared casserole and
sprinkle with nutmeg. Bake, uncovered, 35 to 45 minutes. Serve hot.

Nutritional Information Per Serving (about 1/2 cup):
Calories: 76, Fat: 4 g, Cholesterol: 7 mg, Sodium: 422 mg,
Carbohydrate: 11 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 1 g
Diabetic Exchanges: 1/2 Starch, 1/2 Fat

Jenn B aka Mom2Sam and Tiny

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