Ingredients:
1 (1 lb) container fresh Brussels sprouts
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
Directions:
Halve acorn or buttercup squash.
Place cut-side down in a baking dish.
Add water to 3/4 inch.
Bake@ 350 45 minutes or until it can be easily pierced with a fork.
Place brussels sprouts in a saucepan.
Cover with water.
Bring to a boil and simmer for 7 minutes; drain.
(You may cut sprouts in half length-wise after cooking if desired.)
To Make Cream sauce (Bechamel):
Melt butter or margarine in a saucepan.
Stir in flour until creamy.
Add milk; cook over medium heat until bubbly, stirring constantly to avoid lumps.
To assemble: Place acorn squash halves cut-side up in baking dish.
Fill center with brussels sprouts.
Spoon Bechamel sauce over sprouts.
Sprinkle with a dash of nutmeg.
Bake@ 350F for 30 minutes, or until heated through.
Servings: 4
Time preparation: 60 min.
Time total: 90 min.