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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
45 mins


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; protein 4.8g 10% DV; carbohydrates 8.2g 3% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 2.2g; fat 6.5g 10% DV; saturated fat 3.3g 17% DV; cholesterol 14.8mg 5% DV; vitamin a iu 1188.3IU 24% DV; vitamin c 11.2mg 19% DV; folate 33.7mcg 8% DV; calcium 76.1mg 8% DV; iron 0.6mg 4% DV; magnesium 19mg 7% DV; potassium 235.6mg 7% DV; sodium 177.8mg 7% DV.