Butternut Squash Casserole
- Number of Servings: 4
Ingredients
2 cups butternut squash, cooked3/4 cup egg beaters® 99% egg substitute, well beaten1/4 cup Splenda 1/2 cup 1% soy milk2 tablespoons butter or margarine, melted2 tablespoons coconut, flaked1/2 teaspoon ginger, ground1/2 teaspoon coconut extract
1. Cut in half lengthwise butternut squash; clean out bowl.
2. Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.
3. Combine all ingredients, mixing well
4. Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.
Approx 6 1/2 c servings
WWP: 5
2. Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.
3. Combine all ingredients, mixing well
4. Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.
Approx 6 1/2 c servings
WWP: 5
Nutritional Info Amount Per Serving
- Calories: 190.2
- Total Fat: 7.6 g
- Cholesterol: 15.7 mg
- Sodium: 154.2 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.4 g
- Protein: 6.6 g
Member Reviews
-
KDKOSMO
I would have NEVER paired coconut with squash. But this is like pumpkin pie meets the tropics. To die for! My Thanksgiving menu just got interesting.... BTW, used 1/3 cup sugar in place of Splenda and 3 real eggs instead of egg beaters. Plus I baked it in a pie plate - because it's truly dessert. :) - 10/1/11