Categories: Vegetables, Diabetic, Low-fat/cal 
      Yield: 4 servings 
  
  1 1/2 c  Cooked squash (12 oz frozen) 
      1    Egg, beaten 
    1/2 c  Coarsely chopped cranberries 
    1/2 ts Salt 
      1 ds Pepper 
      1 tb Margarine, melted 
      1 ds Nutmeg 
  
  Preheat oven to 400 F.  Thaw winter squash if frozen.  Combine with 
  egg. 
   
  Stir in cranberries, salt and pepper.  Turn into 1 1/2 quart 
  casserole. Drizzle melted margarine over top.  Sprinkle with nutmeg. 
   
  Bake 35 to 40 min. 
   
  1/2 cup serving:  82 cal, 1/2 starch, 1 fat exchange Source: Am. 
  Diabetes Assoc. Family Cookbook, Vol 1, 1987 
   
  Shared but not tested by Elizabeth Rodier, Nov 93 
   
  (ER Note)  Made with pumpkin, this recipe would have about 64 
  calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or 
  about 1 vegetable and 1 fat exchange.