Creamed Brussels Sprouts In Acorn Squash

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 halve acorn or buttercup squash.
• 2 place cut-side down in a baking dish.
• 3 add water to 3/4 inch.
• 4 bake@ 350 45 minutes or until it can be easily pierced with a fork.
• 5 place brussels sprouts in a saucepan.
• 6 cover with water.
• 7 bring to a boil and simmer for 7 minutes; drain.
• 8 (you may cut sprouts in half length-wise after cooking if desired.)
• 9 to make cream sauce (bechamel):
• 10 melt butter or margarine in a saucepan.
• 11 stir in flour until creamy.
• 12 add milk; cook over medium heat until bubbly, stirring constantly to avoid lumps.
• 13 to assemble: place acorn squash halves cut-side up in baking dish.
• 14 fill center with brussels sprouts.
• 15 spoon bechamel sauce over sprouts.
• 16 sprinkle with a dash of nutmeg.
• 17 bake@ 350f for 30 minutes, or until heated through.