Saturday, November 20, 2010

Cheesy Squash Bake

Another one from Hungry Girl. And YUMMMMM.

  • 3 cups cubed butternut squash (2 medium squash)
  • 1.5 wedges The Laughing Cow cheese, Light Original Swiss, room temperature
  • 2 TBSP minced onions
  • 3 TBSP fat-free liquid egg substitute (like Egg Beaters Original)
  • 1/2 tsp. salt
  • 1/4 tsp. chili powder
  • 1/8 tsp. pepper
  1. Preheat oven to 350 degrees.
  2. Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Uncover and drain water. Cool for a bit.
  3. Place squash and all other ingredients in a food processor. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base. (I accidentally liquefied, and it was good!!).
  4. Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes!
Makes 2 servings

Calories 65
Fat 2g
Sat Fat 1g
Cholesterol 7.5mg
Sodium 823mg
Potassium 444mg
Carbs 7g
Fiber 2g
Sugars 4.5g
Protein 6g

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