- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 220.0
- Total Fat: 15.4 g
- Cholesterol: 169.3 mg
- Sodium: 392.5 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.5 g
- Protein: 6.3 g
Lo-Carb Fluffy Winter Squash SouffleSubmitted by: EXOTEC
IntroductionMakes a tasty souffle. It's a nice way to use up leftover squash, too.
Makes a tasty souffle. It's a nice way to use up leftover squash, too.
1 c. butternut squash
1 c. acorn squash
1 c. delicata squash
1 c. pumpkin
1/4 c. butter
6 T AP flour
2 t baking powder
1/4 c. Splenda™
6 large eggs
2 t vanilla extract
This is an adaptation of a carrot souffle recipe submitted by DawnRJackson on a recipe newsgroup forum.
Cook squash according to your usual method. They can be baked, boiled, steamed, or roasted. I baked mine with butter (1 T each), cinnamon, brown sugar (1 T each) and salt and pepper to taste.
Puree the cooked squash with 1/4 cup of butter.
Combine flour, baking powder and Splenda™; add to squash mixture and process until blended.
Add eggs singly and process until blended.
Add vanilla and pulse 2 or 3 times.
Pour mixture into a 2 quart souffle (or baking) dish.
Bake for 45 minutes to an hour until center is no longer "jiggly".
Serving Size: about 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EXOTEC.