Diabetic Squash Recipe

Diabetic vegetable recipes can be fixed creativly. Infact, these diabetic squash recipes are two great ways to fix squash. I love casserole dishes, and so the squash casserole recipe is one of my favorites! Squash contains so many nutritional benefits. It contains beta carotene which is great for keeping your eyes and skin healthy, especially in children! Squash is also great for your heart because it contains potassium. So, mix it, fix it and know that it tastes good and that these diabetic squash recipes are good for you!

Buttercup Squash

4 servings

2 medium Size buttercup squash;

Ground mase to taste;

Pepper to taste

1. Trim stems off squash and cut eash in quarters using a cleaver or large chef's knife to cut, hitting back of knife with a mallet to force it through squash, if necasary. Scrape away seeds.

2. In a large kettle, bring 2 quarts of water to boil. Add squash sections and cook until tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace and pepper.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 40; CHO: 0mg; PRO: 1g; SOD: 2mg; FAT: 0g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master


Spaghetti Squash Casserole

WARNING: THIS DIABETIC SQUASH RECIPE IS NOT EASY! BUT IT'S WORTH A TRY. :)

Servings: 4 sweet ones

Measure Ingredient

3½ pounds Spaghetti squash; 1 medium* =OR=-

1½ pounds Spaghetti squash; 1 small should = about 1 vegetable for the diabeitic

4 Ripe tomatoes;

3 tablespoon Olive oil;

2 cup Garlic; minced

1 teaspoon Salt;

Fresh ground black pepper;

½ cup Mozzarella cheese; shredded

¼ cup Parmesan cheese; grated

¼ cup Scallions; chopped

Grated parmesan for garnish;

* In the two Diabetic spaghetti squash recipes that I found, the spaghetti squash ingredient was about 1 1/2 for 4 serving or sweet ones. -=NO=-

1.Prick the squash in 3 or 4 places with the tines of a fork. Place it on a microwave-safe plate, cover loosely with microwave-safe plastic wrap, and cook at full power (650-700 watts) for 9 minutes. Turn the squash over, and cook another 9 minutes. Then let it stand, still covered, for 5 minutes.

2. Using a sharp knife, cut a small X in the bottom of each tomato. Arrange the tomatoes on a microwave-safe plate and cover with a damp paper towel. Cook at full power for 4 minutes.

3. Let the tomatoes stand for 1 minute. Then peel, core and coarsely chop. Pour off the excess liquid.

4. Place 1 T of the olive oil on a small microwave-safe plate and cook at full power for 2 minutes. Then stir in garlic and cook until it is crisp, 3-4 minutes.

5. Halve the squash and scrape out the seeds. Using a fork, scoop out the pulp and transfer the spaghetti-like strands to a 2-1/2 quart microwave-safe casserole. Add the tomatoes, garlic and oil, salt, pepper and remaining 2 T olive oil; toss well. Top with the mozzarella, parmesan and scallions.

6. Cook at full power until heated through, 4 minutes. Serve with additional parmesan on the side.

Food exchanges per serving should be about 1 1/2 vegetable exchange + 1/2 high-fat meat exchange + 1 fat exchange

The New Basics Cookbook by Julee Rosso & Sheila Lukins, copyright 1989

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