Squash Custard

Name: Squash Custard Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 2 cups cooked Spaghetti (or summer) Squash; 1 15 oz can milk canned evaporated nonfat (or 1/2 cup nonfat dry milk powder and 3/4 cup water); 2 teaspoons Pumpkin Pie spice; 1 cup Splenda; 4 large egg whites

Minutes to Prepare: 5
Minutes to Cook: 45

Number of Servings: 4

Ingredients

2 cups cooked Spaghetti (or summer) Squash1 15 oz can milk, canned, evaporated, nonfat, (or 1/2 cup nonfat dry milk powder and 3/4 cup water)2 teaspoons Pumpkin Pie spice1 cup Splenda4 large egg whites

Directions

Blend all ingredients together using a food processor, blender or mixer. Spray a pie pan with cooking spray. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and bake 30 to 40 minutes longer until custard is set

Number of Servings: 4

Recipe submitted by SparkPeople user PLANZPHOTO.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 171.3
Total Fat: 0.8 g
Cholesterol: 5.1 mg
Sodium: 217.6 mg
Total Carbs: 28.7 g
Dietary Fiber: 1.5 g
Protein: 14.3 g

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