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Ingredients
- 1 (1 lb) container fresh Brussels sprout
- 2 acorn squash or 2 buttercup squash
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon flour
- 1 cup skim milk
- 1 dash nutmeg
- salt and pepper
Method
- Halve acorn or buttercup squash.
- Place cut-side down in a baking dish.
- Add water to 3/4 inch.
- Bake@ 350 45 minutes or until it can be easily pierced with a fork.
- Place brussels sprouts in a saucepan.
- Cover with water.
- Bring to a boil and simmer for 7 minutes; drain.
- (You may cut sprouts in half length-wise after cooking if desired.)
- To Make Cream sauce (Bechamel):
- Melt butter or margarine in a saucepan.
- Stir in flour until creamy.
- Add milk; cook over medium heat until bubbly, stirring constantly to avoid lumps.
- To assemble: Place acorn squash halves cut-side up in baking dish.
- Fill center with brussels sprouts.
- Spoon Bechamel sauce over sprouts.
- Sprinkle with a dash of nutmeg.
- Bake@ 350F for 30 minutes, or until heated through.
