diabetestalk.net

Butternut Squash Diabetic Recipe

Butternut Squash And Apple Soup

Butternut Squash And Apple Soup

Diabetes & You > Recipes > Butternut Squash and Apple Soup This tasty, autumn-inspired soup will make you look forward to the end of summer. 1-3 lb butternut squash, peeled and flesh cut into 1-inch cubes to yield 8 cups 500 g-1.5 kg 1 Granny Smith apple, peeled, cored and coarsely chopped In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside. In non-stick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they dont burn. Remove and set aside. In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick. Pure soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp (15 mL) toasted almonds. Continue reading >>

Roasted Butternut Squash Recipe

Roasted Butternut Squash Recipe

This most common variety of winter has a hard exterior yet firm flesh. Delicious when cooked with other vegetable, it is chock full of vitamin A, potassium and fiber. If you are diabetic, youll love this exciting Roasted Butternut Squash recipe that is low in calories but big on flavor! And if youre vegan as well, we can bet youll be referring to this recipe week after week! 85 g Butter Beans Drained, rinsed and chopped 1 tbsp Oregano Chopped, Fresh and extra to garnish 1 tbsp Worcestershire sauce or Hot Pepper Sauce to taste 85 g Butter Beans Drained, rinsed and chopped 1 tbsp Oregano Chopped, Fresh and extra to garnish 1 tbsp Worcestershire sauce or Hot Pepper Sauce to taste Preheat the oven to 375 deg F. Prick the squash all over with a metal skewer, and then roast for about 40 minutes. Remove from the oven and leave until cool enough to handle. Cut the squash in half, scoop out and discard the seeds. Now scoop out some flesh, making hollows in both halves. Chop the cooked flesh and put in a bowl. Arrange the two halves side by side on a roasting tin. Add the chopped onions, garlic, tomatoes and mushrooms to the cooked squash flesh. Mix in the roughly chopped butter beans, grated Courgette, and chopped oregano. Add salt and pepper to taste, and mix everything well together. Spoon this filling into the 2 halves of the squash, packing it down as firmly as possible. Mix the tomato puree with the water, spring onions and Worcestershire sauce in a small bowl and whisk together. Pour this all over the prepared squash halves. Cover the squash halves loosely with a sheet of foil and bake for 30 minutes, or until piping hot. Serve divided equally between 4 warmed bowls, garnished with extra chopped oregano. Continue reading >>

Recipe - Butternut Squash Soup - Recipes For Diabetics

Recipe - Butternut Squash Soup - Recipes For Diabetics

1. Place the ginger and wine in a small pot. Bring to a simmer. Remove from heat and steep while you prepare the soup. 2. In a large pot, cook the onions, celery, and garlic in 1/2 cup of the stock until the onion is wilted. 3. Add the remaining stock and squash and bring to a simmer. Continue to simmer until the squash is tender adding more stock or water as needed. 4. Using a food processor or blender, puree squash mixture until smooth. If using a food processor do this in batches so the machine does not overflow. 6. Drain the wine and discard the ginger. Add the wine to the soup. 7. Reheat (do not allow to boil to avoid curdling) and serve with a dollop of yogurt and a sprinkling of chives. Per serving: 93 calories (0% calories from fat), 4 g protein, 0 total fat (0 saturated fat), 18 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 43 mg sodium Diabetic exchanges: 1 carbohydrate (bread/starch) There are no reviews for this recipe. Log in or register to review this recipe. Continue reading >>

Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

ThisSlow Cooker Butternut Squash Soup is an amazing comfort food that is not only delicious but also has a secret ingredient that adds a bit ofsweetness without tons ofcalories and little carbs! Disclosure: I was asked to participate in the #UseNectar campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time. Did you know November is National Diabetes Month? Diabetes affects more than 29 million Americans and is a serious condition with a number of complications that come from diabetes. I personally have worked with clients who have diabetes and also have a personal connection with this disease since it runs in my family. Its likely you also know someone who has diabetes or is at risk for diabetes. Fortunately diabetescan be managed through proper diet, physical activity and working with your health care team to manage all aspects of the condition. I want to be clear that one food or one activity you do will not greatly change your health status, but rather simple changes that lead to long-term lifestyle changes can make a great impact on your health. This recipe is a good example of how to eat a nutritious, diabetic-friendly meal without compromising flavor. The secret ingredient I used was Truvia Nectar , an excellent alternative to when you want to add honey to recipes. The new 2015-2020 Dietary Guidelines for Americans recommend limiting added sugars to less than 10 percent of total daily calories and that zero-calorie sugar substitutes like stevia the non-calorie sweetenerfound in Truvia Nectar , can help you manage your weight and reduce the risk of certain diseases. Choosing a well-balanced, nutritious diet including foods likeTruvia Nectar can help you manage your sugar intake while still enjoying the sweetness in foods.Truvia Continue reading >>

Butternut Squash Muffins, Diabetic

Butternut Squash Muffins, Diabetic

For a muffin as low-calorie as this one, this recipe is a treat. Based on the previous review, I did use half whole wheat flour, but I still found them to be somewhat bland. Someone suggested that it's missing "sweetness," so maybe I'll try them again and increase the Splenda to half a cup. I used about 3/4 cup frozen (defrosted) cooked winter squash, fat-free soymilk, and three egg whites. I just skipped the butter altogether since I figured I probably had more squash than I would have had I cooked down 1 1/2 cups raw squash. I also didn't have pumpkin pie spice, so I substituted 1 teaspoon of cinnamon and half a teaspoon each ground nutmeg and allspice. I was lazy and used muffin liners, and I had a VERY difficult time getting the muffin off the paper... but maybe it just had to sit for a day, because I gave them to someone who said that there was no problem with it! Still, next time I think I'll skip that and just spray the pan! They rose beautifully, too. In all, this could definitely become a five-star recipe with some tinkering. Thanks for posting! Continue reading >>

Butternut Squash Crown Roast

Butternut Squash Crown Roast

Preheat oven to 450. Line a baking sheet with aluminum foil. Wrap aluminum foil around the bottom detachable portion of a 10.5-inch springform pan. Place 2 butternut squash halves cut-side down in an 8x8 microwave-safe baking dish; fill with inch of water. Cover with plastic wrap and microwave on HIGH until just tender enough to pierce with a skewer, about 5 minutes. Remove from microwave and let sit, covered, 5 minutes more. Repeat with remaining butternut squash. Cut off top of acorn squash and remove seeds, creating a hollow center. Place in microwave-safe baking dish with 1/2" inch of water, cover with plastic wrap, and microwave on HIGH 5 minutes, as above. Remove from dish; set aside. Cut butternut squash halves in half lengthwise, to make 8 slices. Cut each slice in half lengthwise again, leaving you with 16 slices. Place foil-wrapped springform base in the center of prepared baking sheet. Place acorn squash, hollow side up, in center of springform base. Using a 4-inch bamboo paddle skewer, pierce the flesh side of a butternut squash slice, about 2 inches from the top, and push skewer through the skin side in a diagonal downward direction, so the skewer is sticking out of the skin side. Secure butternut slice to acorn squash by standing the slice vertically against the outside of the acorn squash and inserting the skewer into the acorn squash, about inch from the top. Repeat with remaining skewers and butternut slices to completely surround acorn squash, resembling a crown roast. You should use 12 slices of squash. Combine maple syrup, brown sugar, and canola oil in a small bowl. Whisk to combine. Brush of the mixture over butternut squash. Reserve remaining mixture. Continue reading >>

Curried Butternut Squash Soup

Curried Butternut Squash Soup

This is a super simple butternut squash recipe, and the curry powder gives this soup a rich and earthy flavor, ideal for the colder months of the year. Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Creme and garnish with extra lime zest. In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine. Prep and passive time include the 40-50 minutes to roast the butternut squash and time to allow it to cool slightly before making the soup. * Percent Daily Values are based on a 2000 calorie diet. Sarah has lived with type 1 diabetes since 1988, diagnosed just after turning 4 years old.A technology nut at heart, she loves to explore the differences and uniqueness of different devices we use to manage our diabetes. She has had hands-on experiences with many different insulin pumps, including Medtronic Revel and 530G, Animas Ping and Vibe, Omnipod 100,200, and 400, Accu-Chek Spirit, and Tandem t:slim, as well as many, many glucose meters!She has been a blogger at Sugabetic.Me since 2009, with topics ranging from her own personal diabetes stories, pregnancy and diabetes, diabetes technology, and even hypothyroidism. She also serves as an Advisory Board Member to Diabetes Community Advocacy Foundation.She's also a wife, and a mom to two little kiddos. Continue reading >>

Favorite Sweet Spiced Winter Squash Casserole Recipe (dairy-free)

Favorite Sweet Spiced Winter Squash Casserole Recipe (dairy-free)

Favorite Sweet Spiced Winter Squash Casserole Recipe (Dairy-Free) Sweet Spiced Winter Squash Casserole and Gluten-Free Stuffing in Acorn Squash Shells Today, I have a twofer for you thats right! Today is World Diabetes Dayand it is Food Networks Thanksgiving Communal Table feast! When my friend Carolyn of All Day I Dream About Food asked if I would help raise awareness bout diabetes, I immediately said yes! You see, diabetes is one of the top causes of death in the United States, and both my brother and father are now pre-diabetic, so I have taken a keener interest in learning about foods to help control and fight diabetes. Here are some quick statistics on diabetes (Source: American Diabetes Association ) 25.8 million children and adults in the United States have diabetes thats 8.3% of the population, including 7 million people that go undiagnosed. 79 million people have prediabetes (precursor to diabetes) 1.9 million new cases of diabetes were diagnosed in people age 20 years and older in 2010 25.6 million, or 11.3% of all people 20 years or older have diabetes 10.9 million, or 26.9% of all people 65 years or older have diabetes Those numbers are astounding! Just think about that more than a quarter of the U.S. population will have diabetes by the time they are 65 years old or older. The good news is that it is possible to manage Type 2 Diabetes through lifestyle management such as diet and exercise. Managing glucose levels is critical, so its important to choose foods that keep blood sugar steady. Often, people focus on limiting carbohydrates in their diet when they are diagnosed with Type 2 Diabetes, but as my friend and nutritionist Lisa Corrado pointed out in her guest post on How To Eat Healthy When You Have Diabetes , not all carbohydrates are bad foods for peo Continue reading >>

Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe

Butternut squash is low on the glycemic index and rich in nutrients like beta-carotene. 1 large butternut squash, roasted, or 2 16 oz bags pre-cut squash, cooked according to package directions until tender 10 1/2 cups low-sodium vegetable or chicken broth In a large pot over medium heat, add the oil, garlic and onion. Saut for a few minutes, until the onion turns light brown. While the onion and garlic are cooking, scoop out the roasted squash flesh from its skin with a spoon. Add to pot. Tossand break up large chunks of squash. Add 4 cups of broth and bring to a boil. Reduce heat to low and transfer squash mixture in batches to a blender, leaving most of liquid in pot. Blend on low untilwell mixed and then puree on high until smooth (add a bit of broth for easier blending if necessary). Return pureed squash to the pot; add remaining broth, black pepper, white pepper, parsley, red pepper flakes, rosemary and sage. Reheat soup. Serve hot with a dollop of plain Greek yogurt (optional). Per serving: 158 calories, 3 g protein, 24 g carbohydrates, 6 g fiber, 6 g fat, 0 g saturated fat, 0 mg cholesterol, 699 mg sodium Reprinted with permission from The DASH Diet Cookbook: Quick and Delicious Recipes for Losing Weight, Preventing Diabetes and Lowering Blood Pressure, by Mariza Snyder, D.C., Lauren Clum, D.C., and Anna V. Zulaica (Ulysses Press, 2012) From our sister publication, Diabetes Focus Fall 2012 Publication Review By: the Editorial Staff at Healthcommunities.com Continue reading >>

Butternut Squash With Apple And Cranberries

Butternut Squash With Apple And Cranberries

Except for peeling and cubing the squash, this was an easy dish to throw together. I was roasting meat, so cooked mine at 325 degrees for about an hour, and it came out perfectly. Our only com... I love butternut squash and I really enjoyed the flavors of this recipe. I thought it had the perfect amount of spice and wasn't too sweet. I also thought the addition of the apple and cranber... The recipe instructs you to cut the squash into 1/2 cubes and to bake at a high temperature (425F) covered for 30 minutes. At 30 minutes, my butternut squash was overcooked and mushy, so I d... Delicious!! Perfect as a Thanksgiving side dish, or along any of your favorite chicken, pork, seafoid, or beef dishes any night!I used 2 packages of pre-peeled and cubed squash, and fresh cranb... This is sooooo good! I followed the recipe with the exceptions of adding 1/4 cup of walnuts. (would have preferred pecans but used what was on hand) and I had dried cherries, not cranberries. ... I don't love peeling butternut squash, but is a absolute must with this recipe. Maybe my cubes were big but I did cook the dish for closer to 25 mins and it wasn't mushy. I didn't peel the apple... Amazingly Delicious!I wasn't sure what to expect with this dish but i was pleasantly surprised. It was delicious and I will make it again as a side dish. I doubled the recipe this time by usin... A bit too sweet and too much fat. Next time I'll cut the sugar and fat in half and I think it'll be a winner! I meant to pick up a spaghetti squash and picked up a butternut by mistake and wanted to do something other than the usual soup I make with butternut squash. What a winner this one is!! When... Continue reading >>

Butternut Squash Gratin

Butternut Squash Gratin

This rich side dish is oh-so-creamy and satisfyingly cheesy but 1 serving is still less than 100 calories. Prep Time: 15 minutes Cook Time: 70 minutes Serving Size: 1/8 of casserole (3 1/4 x 4 1/2-inch rectangle) 1/2 cup shredded Parmesan cheese, divided Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and place it face down in a 9x13-inch baking dish. Pour the water over the squash and bake for 45 minutes. Remove the squash from the pan and drain the water. Coat the baking dish with cooking spray. Remove the seeds and scoop the flesh of the squash out of the skin. Add the squash flesh back to the prepared baking dish, breaking it up into even sized pieces. Add oil to a saut pan over medium heat. Add the flour and stir to combine. Cook the oil and flour mixture for two minutes then whisk in the fat-free half and half. Bring to a boil, whisking frequently. Stir in 1/4 cup of the parmesan cheese, the ground black pepper and the thyme. Stir until cheese is melted. Pour the sauce over the butternut squash and sprinkle the remaining 1/4 cup of cheese over the top. Bake for 25 minutes or until golden brown and bubbling. Choices: 1/2 Starch 1/2 Fat-Free Milk, 1/2 Fat Continue reading >>

The Diabetic Skillet | Spiced Roasted Butternut Squash

The Diabetic Skillet | Spiced Roasted Butternut Squash

The seasonings add so much flavor to the squash. Our kids really like this! 2 pounds butternut squash, cut into 1 inch cubes Preheat oven to 400 degrees. Peel squash and cut into 1 inch cubes. Place foil over a large rimmed baking sheet for easier clean up. Coat with cooking sprace. Place cubed squash on baking sheet in a single layer. Sprinkle seasonings over squash then spray tops with cooking spray. Bake for about 25 minutes until soft. Per Serving Piece About: 70 calories, 0 g fat, 0 g saturated fat, 2 g protein, 18 g carbohydrates, 3 g dietary fiber, 110 mg sodium Exchanges: 3 starch, Carb Choices: 1 2010 ALL RIGHTS RESERVED THE SIMPLE SKILLET, LLC. POWERED BY ARTICULATE SOLUTIONS INC. The information on this site is intended solely for general educational purposes, and it is not intended to be a substitute for professional dietary and/or medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition or before making changes to your diet, exercise or medical programs/routines. Reliance on any information provided on this site is solely at your own risk. Continue reading >>

5 Diabetes-friendly Vegetable Soup Recipes

5 Diabetes-friendly Vegetable Soup Recipes

Soup is an easy make-ahead meal and a great way to add some nutritious and fiber-packed vegetables to your diet. For people with diabetes, the more vegetables you can eat, the better. Vegetables are full of lots of the good stuff your body needs, such as antioxidants, vitamins, minerals, and even fiber. Many vegetables are also low in calories and carbs, which is a must-have for people with diabetes. “The focus for diabetics should be on nonstarchy vegetables instead of the starchy varieties, since starchy vegetables contain more grams of carbohydrate per serving,” says Sarah Hallenberger, lead dietitian at bistroMD. That means adding choices like leafy greens, greens beans, eggplant, mushrooms, or peppers to your diet when you can instead of relying on foods like corn, peas, and potatoes. Here are five soups packed with enough veggies and flavor to share. Lentil Chili Chili made from red meat is often high in fat, but this lentil-based version is not just low in fat, it’s also high in fiber and protein. Lentils are also a good source of folate, iron, phosphorus, potassium, and fiber. View the recipe. Curried Butternut Squash Soup One big win for this soup is its main ingredient, butternut squash, which is loaded with vitamin A. Butternut squash is higher in carbs than some other vegetables, though, so be mindful of what else you consume alongside this soup. Consider pairing it with a grilled chicken breast or a lower-carb salad loaded with protein. View the recipe. Easy Salsa Verde White Chicken Chili Coming in at 200 calories and 15 grams of carbs per serving, this diabetes-friendly soup is loaded with flavor. Just watch the high-calorie toppings, like cheese. To lower the sodium content, look for low-sodium or no-sodium canned beans. View the recipe. Chunky Whi Continue reading >>

Oven-roasted Squash With Garlic & Parsley Recipe - Eatingwell

Oven-roasted Squash With Garlic & Parsley Recipe - Eatingwell

Toss squash with 4 teaspoons oil, salt and teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve. Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator. Kitchen Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon. Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use. Thank you for sharing this easy recipe. It is so tasty. My company asked for the recipe. I did increase the parsley as I had extra. Very easy and surprisingly tasty!!! I will definitely make again!!! So Easy and Delicous...even for non squash lovers!We made this with butternut squash for our Christmas Eve dinner and this was the most loved dish of the night!!! Forget the potatoes, I'll just make a double batch of these next year! SOOOOOO good...even people that don't really like squash and/or the kids loved it!! My 3 year old kept asking for more!!Pros: Quick, Flavorful, Great for EntertainingCons: You need to have fresh parsley on hand, dried just doesn't come close. PerfectThis was a perfect addition to our Christmas Eve dinner. It was Continue reading >>

Butternut Squash Soup

Butternut Squash Soup

Jess is not a fan of winter and constantly complains of being cold (even when it isnt all that cold out). She bundles herself up in fleece jackets, over-dresses the kids, and drinks a lot of chamomile tea. For my part, I make soups all winter long to keep the family warm. This soups warm orange color makes it especially comforting on a dark winter day, and since butternut squash is naturally sweet, the soup is perfect for children. Its a vitamin-rich soup thats light, but still filling a fine way to ease into February. 10 cups butternut squash, peeled and cut into 1/2 inch cubes (3-4 butternut squash) 4 medium carrots, sliced, (1 1/2 2 cups) 1 teaspoon nutmeg (you can add more if you like) Heat the oil in a large pot and fry the onions and carrots until onions turn transparent (5 minutes). Add the celery and squash and cook for another 5 minutes over high flame, stirring. The squash should soften and turn slightly darker (deep orange). Add the water, cover and bring to a boil. Lower the flame and cook for 45 minutes (the celery should look pale green and all should look cooked through and soft). Using a hand blender or a food processor, puree the ingredients. Return the soup to the stove and heat on low flame without letting it boil. Stir in the cream, nutmeg, salt and pepper. Variation: Taste the soup without the cream you may like it. It all depends on how good the squash is. Continue reading >>

More in diabetes