Diabetes Recipes

Rosemary Squash

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Rosemary Squash

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Nutrition Facts

Makes: 8 Serving(s)

Amount Per Serving

Calories: 116.2

Total Fat: 5.2g

Saturated Fat: 0.7g

Cholesterol: 0mg

Sodium: 120mg

Total Carbohyrdates: 17.8g

Dietary Fiber: 2.6g

Protein: 1.4g

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This Recipe Makes: 8 Serving(s)

What you'll need

  • 2 small winter squash, such as acorn or spaghetti (you can use up to 3 squash)
  • 2 med sweet potatoes, unpeeled
  • 3 tbsp. extra virgin olive oil
  • 2 tsp. rosemary
  • 1/2 tsp. sea salt or to taste
  • 1/4 tsp. pepper or to taste


  • Step 1
    Cut the squash in half; spoon out the seeds and stringy flesh from the center. Then cut into 3/4-inch chunks, removing the shell.
  • Step 2
    Cut the sweet potatoes into 3/4-inch chunks.
  • Step 3
    combine sweet potatoes and squash in a large baking pan, drizzle with olive oil, and add seasonings.
  • Step 4
    Cover and bake until squash chunks are tender but do not fall apart when you fork them, about 40 minutes. Stir occasionally during the baking process.
  • Step 5
    SUBSTITUTIONS: Try many different squash or pumpkin varieties for this dish, and omit the sweet potatoes if you wish.