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Winter Squash With Cranberries Recipe
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1 1/2 c Cooked squash (12 oz frozen) 1 Egg, beaten 1/2 c Coarsely chopped cranberries 1/2 ts Salt 1 ds Pepper 1 tb Margarine, melted 1 ds Nutmeg Preheat oven to 400 F. Thaw winter squash if frozen. Combine with egg. Stir in cranberries, salt and pepper. Turn into 1 1/2 quart casserole. Drizzle melted margarine over top. Sprinkle with nutmeg. Bake 35 to 40 min. 1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange Source: Am. Diabetes Assoc. Family Cookbook, Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93 (ER Note) Made with pumpkin, this recipe would have about 64 calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or about 1 vegetable and 1 fat exchange.
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