Kathleen's Easy Butternut Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup, cubes Butternut Squash 1 leek Leeks 8 tsp Splenda 4 pat (1" sq, 1/3" high) Butter, salted 1 cup, whole Almonds 8 oz Broccoli Slaw
1. Oil a frying pan.
2. Slice leek into small slices. Process almonds into small slivers
3. Stir fry leek, almonds and broccoli slaw for 5 minutes, so the vegetables still remain crisp. (You can put garlic in with them if you want).
4. Preheat oven to 400 degrees.
5. Prepare (oil or use cooking spray) a baking dish.
6. Toss butternut squash with Splenda, and the vegetable/almond mixture.
7. Put all into baking dish; top with butter pats.
8. Bake for 25 minutes.
9. Broil, on high, for another 3-4 minutes.
10. Let rest for 2 minutes. Serve.
Serving Size: 4 healthy servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATENSCH.
2. Slice leek into small slices. Process almonds into small slivers
3. Stir fry leek, almonds and broccoli slaw for 5 minutes, so the vegetables still remain crisp. (You can put garlic in with them if you want).
4. Preheat oven to 400 degrees.
5. Prepare (oil or use cooking spray) a baking dish.
6. Toss butternut squash with Splenda, and the vegetable/almond mixture.
7. Put all into baking dish; top with butter pats.
8. Bake for 25 minutes.
9. Broil, on high, for another 3-4 minutes.
10. Let rest for 2 minutes. Serve.
Serving Size: 4 healthy servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATENSCH.
Nutritional Info Amount Per Serving
- Calories: 311.3
- Total Fat: 21.7 g
- Cholesterol: 10.9 mg
- Sodium: 54.4 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 9.8 g
- Protein: 10.1 g
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