Stuffed Potatoes

The squash and carrots mixed in with the potatoes makes the potato mixture a tantalizing golden color that contrasts nicely with the broccoli. And those who say they don not like yellow squash will like it prepared this way. Potatoes are an excellent source of potassium, and carrots and squash are high in carotene as well as potassium.

4 large potatoes
3 carrots
2 celery stalks
1 medium onion (white or yellow)
1 large butternut squash
2 large broccoli stalks
1 tbsp. canola oil
1/2 cup lite soy milk or non-fat milk
1tsp. garlic powder
1/2 tsp. lite salt

Peel carrots; chop carrots, celery, and onion into small pieces and saute in ail in covered skillet until partly softened. Wash broccoli and cut into small flowerettes, leaving about 3/4 inch stem on each flower. Set aside.

When the potatoes are done, cut them in half lengthwise and spoon the potato out of the skins into a bowl. Set the skins aside. Add the cooked squash, milk, garlic, and salt (if desired) and mash until smooth. Add the carrots, celery, and onions and mix well. Sppon mixture back into the potato skins.

Place the broccoli flowers in a row lengthwise, into the top of the potato halves. bake a 350 for about 30 minutes. (You may want to place foil over the potatoes to keep the broccoli from drying out.) Serves 8.

Nutrtional analysis per serving:
Calories: 208
Fat: 2.4 g
Cholesterol, mg: 0
Sodium, mg: 120

Diabetic Exchange: 2 1/2 starch

Recipe source: This recipe is provided by Paul Morehouse, a participant in the cario-pulmonary rehabilitation program at Loma Linda University Medical Center.

Community Health Newsletter - July, 1998

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