Buttercup squash

Trim stems off squash and cut eash in quarters using a cleaver or large chef"s knife to cut, hitting back of knife with a mallet to force it through squash, if necasary. Scrape away seeds. In a large kettle, bring 2 quarts of water to boil. Add squash sections and cook until tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace and pepper. Food exchange per serving: 1 starch/bread exchange cal: 40; cho: 0mg; pro: 1g; sod: 2mg; fat: 0g;