Featured Blogger of the Week: Oct. 25-29, Post #2

Featured Blogger of the Week: Oct. 25-29
Elizabeth Edelmen, Diabetes Daily
Post #2

There is nothing more disappointing than going to a party and everything served there will surely skyrocket your blood sugars. This dip is delicious, healthy, and kind of scary looking- perfect for Halloween and your blood sugar levels. I serve it with loads of fresh veggies and pita chips.


2 15-oz cans of cannellini beans, rinsed and drained
1/2 cup pesto
3 teaspoons freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

1 large acorn squash

Veggies for dipping:
Cut bell peppers
Carrot sticks
Celery sticks
Cucumber sticks

Squash Cauldron
Heat oven to 350 F. Line a baking dish with aluminum foil. Cut the top third of the squash off and remove the seeds with a spoon. Place the squash cut-side down on the baking dish and bake for approximately 30 minutes. Remove From the oven and cool completely. Trim the bottom of the squash so it stands upright and place the dip inside of the cool squash. Arrange the veggies under the squash on a plate and serve.

Dip
Puree the beans in a food processor until smooth. Combine the beans with the pesto and the lemon juice. Season to taste with salt and pepper.

Servings: 6

Amount per Serving
Calories: 246
Carbohydrates: 15g
Dietary Fiber: 5g
Sugars: 2g
Fat: 18g
Saturated: 3g
Trans: 0g
Sodium: 373 mg
Protein: 4g