Spiced Buttercup SquashSubmitted by: KARA07
IntroductionHardy, and Filling, it May Even Fill Your Sweet Tooth Hardy, and Filling, it May Even Fill Your Sweet Tooth
- yield from 1 large,
about 2 cups
Cinnamon - 1/4 tsp
Nutmeg - 1/8 tsp
Ginger - 1/8 tsp
Vanilla - 1/2 tsp
Sweetener of Choice (I used 1 packet Equal)
Margarine (Becel - with Olive Oil) - 2 tbsp
OPTIONAL : Whip with 1/4 c. 1% Milk or Plain Yogurt. NOT included in the nutrient count for this recipe
When skin is somewhat soft to touch; cut in half and scoop out the seeds to toss away.
Scoop out the meat of the squash, and mix with the rest of the ingrediants, mash or whip with milk or yogurt for a creamy consistancy.
Number of Servings: 2
Recipe submitted by SparkPeople user KARA07.