Note that this is NOT a butterNUT squash!! Butternut squashes are long and yellow. ButterCUP squashes are short, green and roundish. They look like acorn squashes.
This recipe is super easy and very delicious.
1 buttercup squash
1 Tbsp butter
2 Tbsp sugar free maple syrup
Cut the buttercup squash in half. Score the inside of each half so it absorbs the liquids well. Melt the butter, and put 1/2 Tbsp in each half of the buttercup squash. Add 1 Tbsp of the sugar-free maple syrup into each squash and mix that as well. Sprinkle in cinnamon.
Microwave covered for about 7 minutes on high. Each microwave is very different so it's hard to say exactly how long it would take in yours - for example, our microwave seems to be super-powerful so we did 6 minutes at 70% and then another minute on full. Our previous microwave took twice as long to cook the same things. The key here is that you want the squash to be tender and soft. Go for 7 minutes, and see how you do. You can always cook it for longer to soften it up.
When you're set, sprinkle some more cinnamon on top. I like to eat the pieces as is, dipping them into the syrupy goo and then having some "fresh and syrup-free" at the end. Even the basic, natural squash is VERY sweet and tasty. My boyfriend mashes his all up together in the "cup" first to get it all mixed in well and then eats it like that.
There is of course the oven alternative, if you don't want to use a microwave. Our acorn squash recipe lets you use an oven - you just have to wait about an hour before it's ready.
Also, note that you can add in Splenda brown sugar, but this more than doubles the carb count! If you used REAL brown sugar it would quadruple it! With this recipe, it's only about 9g of carbs, and you are getting 200% of your Vitamin A and 35% of your Vitamin C. Tasty, and nutrient-rich too!
Then you can use the rinds (shells) in a Chicken Broth and Squash Soup Recipe
From Marian Plummer:
I just read your Buttercup Squash recipe and thought you might want to try mine. If Walden Farms Zero Calorie Caramel Dip is available in your area, try mixing 1-2T of it with a mashed Buttercup Squash and add a little salt. I pierce then nuke the squash for 15 min. I use my stick blender to mash it, add the dip and salt, and it comes out like pudding. I love it hot as a side, OR cold as a dessert. (I'm going to try it with SF Maple syrup too.)
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