Here’s something that’s pretty healthy, and can be made even more healthy by using substitute brown sugar. And it’s easy too!
Baked Butternut Squash
Prep: 5 min. Bake: 1 hour.
Makes 6 servings
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided
Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings.
Place 2 teaspoons of brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces.
Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.
1 serving: 120 calories, 4g fat (2g saturated fat), 10mg cholesterol, 136mg sodium, 22g carbohydrate (9g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.