Title: Winter Squash with Cranberries
Categories: Vegetable Diabetic Lowfat
Yield: 4 Servings

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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