SERVING SUGGESTION: Baked butternut squash and shredded Brussels sprouts (cut large Brussels sprouts in half lengthwise then thinly slice, cut sides down; sauté in a little melted ghee or coconut oil over medium heat until tender; toss with salt, pepper and a dash of ground nutmeg). NUTRITION: per serving: 435 Calories; 20g Fat; 37g Protein; 28g Carbohydrate; 2g Dietary Fiber; 146mg Cholesterol; 1040mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates. Points: 11