Piquant blue cheese, with a bit of fat, has so much flavor that a small amount is satisfying. This vegetable side dish recipe is suitable for diabetic food plans. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a 3-quart rectangular baking dish with foil and coat with cooking spray; set aside.

  • Halve the squash lengthwise. Remove seeds with a spoon, leaving a shell about 1/4 inch thick. Place squash halves, cut sides down, in prepared baking dish. Bake, uncovered, for 10 minutes. Turn squash halves cut sides up.

  • Meanwhile, for filling, in a medium bowl, stir together cream cheese, carrot, blue cheese, green onions, 1/4 cup of the bread crumbs, the sour cream, and pepper. (the mixture will be stiff.)

  • Spoon filling evenly into squash halves. Top with walnuts and remaining crumbs. Bake, uncovered, about 10 minutes or until squash is tender and filling is heated through.


To make ahead: Prepare as directed through Step 3. Cover and chill for up to 24 hours. Bake as directed in Step 4, except bake about 15 minutes.

Nutrition Facts

107 calories; 6.5 g total fat; 3.3 g saturated fat; 15 mg cholesterol; 178 mg sodium. 236 mg potassium; 8.2 g carbohydrates; 1.3 g fiber; 2 g sugar; 4.8 g protein; 1188 IU vitamin a iu; 11 mg vitamin c; 34 mcg folate; 76 mg calcium; 1 mg iron; 19 mg magnesium;