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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 122.9
  • Total Fat: 6.2 g
  • Cholesterol: 79.6 mg
  • Sodium: 353.6 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 8.2 g

View full nutritional breakdown of Veggie Bake, low calorie calories by ingredient
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Veggie Bake, low calorie

Submitted by: LADONAB

Number of Servings: 6


    Cup broccoli, steamed lightly and cooled
    cup roasted red pepper
    4-5 large carrots cut in half lengthwise
    1 really large sweet potato ( enough to make a layer)
    1/4 small onion, cut in slivers
    4 oz goat cheese
    19 oz cooked squash that cooks up dry
    2 eggs & c. Egg replacer
    1/2 cup almond milk
    pepper and salt


Cut up the carrots into lengthwise halves.
Cook the squash/pumpkin in the microwave til tender, peel it and cut it into flat slices.
Peel the sweet potato and cut into flat slices.
Cut the onion into slivers.
Line a large baking sheet with foil and put the carrots and sweet potato on it and cook at 400F 20 minutes. Steam the broccoli just until green and drain it really well.
Whisk the eggs and milk and add pepper and salt to taste.
Spray a 9" square casserole dish with cooking spray.
Put the carrots in a layer on the bottom of the dish.
Put the sweet potatoes in the next layer.
Scatter half the onions over the sweet potato.
Put the chopped broccoli over the onion.
Put 2/3 of the grated cheese on the broccoli.
Put the red pepper down next, flattened as much as possible.
Put a thick layer of pumpkin/squash over the top.
Very carefully, evenly pour the milk and egg mixture over everything.
Cover the casserole with foil and put in the oven on a baking pan. Bake one hour. Take foil off and test to see if veggies are soft all the way to the bottom. Sprinkle the remaining cheese over the top and allow to sit and cool a bit.

Number of Servings: 6

Recipe submitted by SparkPeople user LADONAB.

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