Creamed Brussels Sprouts in Acorn Squash

• 1 (1 lb) container fresh Brussels sprout
• 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

1. Halve acorn or buttercup squash.
2. Place cut-side down in a baking dish.
3. Add water to 3/4 inch.
4. Bake@ 350 45 minutes or until it can be easily pierced with a fork.
5. Place brussels sprouts in a saucepan.
6. Cover with water.
7. Bring to a boil and simmer for 7 minutes; drain.
8. (You may cut sprouts in half length-wise after cooking if desired.)
9. To Make Cream sauce (Bechamel):
10. Melt butter or margarine in a saucepan.
11. Stir in flour until creamy.
12. Add milk; cook over medium heat until bubbly, stirring constantly to avoid lumps.
13. To assemble: Place acorn squash halves cut-side up in baking dish.
14. Fill center with brussels sprouts.
15. Spoon Bechamel sauce over sprouts.
16. Sprinkle with a dash of nutmeg.
17. Bake@ 350F for 30 minutes, or until heated through.

brussels, acorn, butter, flour, milk, nutmeg, salt

Taken from www.food.com/recipe/creamed-brussels-sprouts-in-acorn-squash-45116 (may not work)