Thanksgiving casserole stuffed pumpkin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
egg white, fresh, 8 large Cottage Cheese, Nonfat, .5 cup (not packed) Celery, raw, 1.5 cup, diced Onions, raw, .5 cup, chopped Spinach, fresh, 2 cup Spaghetti Squash, 3 cup Cauliflower, raw, 3 cup 3 fresh sugar pumpkin 5 inch Carrots, raw, 1 cup, grated *Better than Bouillon Vegetable Base, 1 tsp -2 chopped garlic cloves
-take 3 sugar pumpkins and wash them, cut in half and scoop out seeds. Take 2 spaghetti squash and repeat.
-Place both the squashes in oven open side up at 450 for 20 mins, or until starting to brown a little a soft.
-Chop Celery, Onions, Cauliflower and Shred Carrots place aside in bowl.
-Pull squashes out of the oven.
-Take the spaghetti squash and scoop the inside into the bowl with the veggies.
- blend eggs, bouillon, garlic cloves, ground rosemary sage, thyme, and cottage cheese together.
-take eggy mixture, spinach and add to the veggies, mix around until equal mixed.
-take the 6 pumpkin halves and place on a pan then stuff with the vegetable, egg mix.
-Put in the oven covered for 30 mins at 425. Then uncovered for 15-20
Serving Size: makes six half stuffed sugar pumpkins
-Place both the squashes in oven open side up at 450 for 20 mins, or until starting to brown a little a soft.
-Chop Celery, Onions, Cauliflower and Shred Carrots place aside in bowl.
-Pull squashes out of the oven.
-Take the spaghetti squash and scoop the inside into the bowl with the veggies.
- blend eggs, bouillon, garlic cloves, ground rosemary sage, thyme, and cottage cheese together.
-take eggy mixture, spinach and add to the veggies, mix around until equal mixed.
-take the 6 pumpkin halves and place on a pan then stuff with the vegetable, egg mix.
-Put in the oven covered for 30 mins at 425. Then uncovered for 15-20
Serving Size: makes six half stuffed sugar pumpkins
Nutritional Info Amount Per Serving
- Calories: 120.8
- Total Fat: 0.6 g
- Cholesterol: 1.7 mg
- Sodium: 333.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 4.4 g
- Protein: 11.5 g
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