Checkerboard Spuds and Squash
Yield: 9 servings
Source: "Mr. Food’s Every Day’s a Holiday Diabetic Cookbook"
4 cups warm mashed potatoes
2 Tbsp butter, melted and divided
2 scallions, chopped
1/4 tsp black pepper
3 pkg (12 oz each)
frozen butternut squash, thawed and drained
1 Tbsp maple syrup
1/4 tsp ground cinnamon
1/8 tsp salt
Preheat the oven to 350 degrees F. Coat an 8-inch
square baking dish with nonstick cooking spray.
In a medium bowl, combine the mashed potatoes, melted butter,
scallions, and black pepper; mix well and set aside.
In another medium bowl, combine the squash,
maple syrup, cinnamon, and salt; mix well.
Spoon five equal-sized scoops of the potato mixture into the
baking dish, placing one scoop in each corner and one scoop in
the center. Using a spoon, shape each scoop into a square.
Place the squash mixture into the four empty squares,
dividing it equally. Pat down evenly to fill any gaps,
forming a checkerboard pattern. Bake for 45 to 50 minutes,
or until heated through.
Nutritional Information Per Serving (3/4 cup):
133 Calories
3 g Fat
7 mg Cholesterol
141 mg Sodium
26 g Carbohydrate
4 g Dietary Fiber
5 g Sugars
3 g Protein
Diabetic Exchanges: 1 1/2 Starch, 1/2 Fat