Preheat oven to 350 degrees F. Cut each squash into lengthwise,
quarter, scoop out seeds, and discard. Score yellow meaty part of
each quarter with a knife. Brush bottom of a shallow baking pan
with the vegetable oil. Place squash pieces in pan with remove skin
from squash and put squash pulp into a bowl; beat until fluffy; add
margarine and beat it in well. If desired, garnish with sprinkle of
cinnamon.
Per serving: 1/2 Far exchange + 1 Starch exchange
Low-sodium diets: This recipe is excellent.
Source: The Art of Cooking for the Diabetic
by Mary Abbott Hess, R.D., M.S and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
