Tuesday, August 26, 2008

Cheesy Butternut Squash Casserole

I had a butternut squash on the counter and Charlotte asked me what I was going to do with it. I know it's not fall yet, but close, so I got hungry for this yummy casserole. We eat it in place of potato's or pasta..yum! It includes our favorite snack..laughing cow cheese.


4 cups cubed butternut squash

2 wedges The Laughing Cow cheese, Light Original Swiss, room temperature

3/4 cup diced onions

1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

1/2 tsp. salt

1/4 tsp. chili powder

1/8 tsp. pepper


Preheat oven to 350 degrees.
Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.

Place onions in a small microwave-safe dish with 2 tbsp. water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.

Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.

Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!

PER SERVING (1/4th of casserole):
101 calories,
1g fat,
457mg sodium,
20g carbs,
3g fiber,
5g sugars,
4g protein
POINTS® value 2*


Charlotte said...

Should the salt be 1/2 tsp?

I love butternut squash - it makes me think of fall. I slice it and put some water in a pan (about 1") and then put the squash in the pan with some sugar and cinnamon and butter on it. I'll have to revise it a little this year.

I'll try this recipe too.

Maree said...

Thanks! Your right!

Could you use some brown sugar splenda instead?

We are getting so smart!!