Ingredients

• 2 lbs. yellow squash
• 1 small or medium onion, chopped
• 2 to 3 cups water
• Pinch of salt
• 1 (103/4-oz.) can cream of chicken soup
• 1 cup sour cream
• 3 carrots, grated
• 1 (2-oz.) jar diced pimento
• 1 stick butter or margarine
• 1 (6-oz.) pkg. herb stuffing mix

Directions

Trim ends of squash and cut crosswise into slices. Place squash and onion together in medium saucepan.
Add 2 or 3 cups water and a pinch of salt. Boil until squash is crisp tender. Remove from heat and drain.
In bowl, mix squash, cream of chicken soup, sour cream, grated carrots and pimento together. Taste for seasoning. You may want to add a little salt and pepper or Tabasco.
Melt butter or margarine. Sprinkle over the herb stuffing mix.
Place half of the buttered stuffing mix over the bottom of a casserole dish.
Spoon squash mixture over stuffing mix in casserole. Sprinkle remaining half of the stuffing mix over the top.
Bake in preheated 350-degree oven for about 30 minutes or until bubbly.
Serves 10.

*Source: The Advocate, Baton Rouge, La

Ingredients

• 1 bunch of fresh Asparagus
• Lemon juice
• Parmesan cheese
• Butter

Directions

Cut the icky ends off the asparagus then layer it along the bottom of a large casserole dish. Dab small pats of butter over it. Give it a quick blast of lemon juice and then sprinkle with parmesan cheese and bake at 350 for about 15 minutes. Great side dish for steaks!

Ingredients

• 1 lb. red beans, washed and drained
• 2 quarts water
• 3 ounces smoked turkey cut in 3 or 4 pieces
• 1 cup chopped onion
• 1/4 cup chopped green onions
• 8 cloves chopped garlic
• 1/4 cup chopped celery
• 1/4 cup chopped parsley
• 2 bay leaves
• 1 tsp. salt (optional)
• 1/4 tsp. coarsely ground black pepper
• 1/4 tsp. red pepper

Directions

Place red beans and water in a large pot. Bring to a boil, cover and let stand for 1 hour. Drain water from beans, rinse and add fresh water. Bring to a boil, lower heat and let simmer. Cook chopped vegetables and smoked turkey in the microwave or in pan on top of the stove until vegetables are tender and translucent. Add cooked vegetables and turkey and seasonings to beans. Continue cooking until beans are soft and creamy (about 1 hour). Remove bay leaves before serving. Add additional chopped parsley before serving if desired.

Nutrient Content per 1/2 cup = Protein 8.2 g, Fat .4 g, Carbohydrates 21 g , Cholesterol 0
Diabetic Exchange = 1 starch and 1 very lean meat

Source: LSU AgCenter

Ingredients

• 2 medium acorn squash
• salt and pepper to taste
• 1 cup maple syrup
• 1 medium tart appel, peeled, cored and chopped
• 2 tbl raisins, optional
• 1 tsp ground cinnamon

Directions

Cut squash into 1 in rings and remove seeds. Place squash in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and pepper. In a bowl, combine remaining ingredients; pour over squash. Cover and bake at 350 f for 50 – 60 minutes or until tender.

6 servings

Ingredients

• 2 medium acorn squash
• Salt and pepper to taste
• 1 cup maple syrup
• 1 medium tart apple, peeled and chopped
• 2 tablespoons raisins, optional
• 1 teaspoon ground cinnamon

Directions

Cut squash into 1-in. rings and remove seeds. Place squash in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and pepper. In a bowl, combine remaining ingredients; pour over squash. Cover and bake at 350° for 50-60 minutes or until tender.

Serves 6

Source: Taste of Home