Spicy Carrot Squash CasseroleSubmitted by: JENAE954
7 cups carrot, scrubbed
1.5 cup turnips, scrubbed
8 cups acorn squash, scrubbed
2 cups butternut squash, scrubbed
3 cups spaghetti squash, peeled
1 hot pepper, chopped
1/2 cup ginger, minced
1 T grated lemon rind
16 tsp Splenda
1 T cinnamon
1 T pumpkin pie spice
1 tsp ground cloves
1 tsp cayenne pepper
2 cups water
1 tsp salt
1 tsp white pepper
For milder version hot peppers and turnips can be omitted.
Spaghetti squash has to be peeled but other squashes do not need to be peeled.
This makes enough for a crowd.
Makes a good instant breakfast either hot or cold.
Cut all the squashes and turnip into bite size pieces.
Add all other ingredients and mix well.
Pour into large baking pan or divide into 2 pans.
Cover and bake @ 350 degrees until done.
Approximately 1 hour.
Serving Size: Makes 12 9 ounce servings
Number of Servings: 12
Recipe submitted by SparkPeople user JENAE954.