Little Squashy Soufflé, Custardy and Pizza-Like.

Sometimes finding side dishes beyond straight old roasted vegetables can be a challenge in the macro world, but this tasty soufflé that reminds of lasagna is pretty low in “fatcros” (credit to Eric C. for that one), gets you some colorful vegetables, and a bump of protein from the cheese and glorious fiber!

Baked Squash Soufflé

Squash Soufflé with Tomato Sauce and Cheese

  • Servings: 2
  • Difficulty: easy
  • Print

Macros Per Serving: 211 Calories | 14 P | 7 F | 25 C . Fiber= 7 grams

This is a very nice way to enjoy the squash filled benefits of autumn in a side dish that tastes like pizza, lasagne and a savory custard all at one. Pair with a lean meat and its macros are on point!

Ingredients

    Squash Soufflé with Tomato Sauce and Cheese

  • 1 Medium sized acorn squash, cooked. You can do this by cutting the squash in half, scooping out the seeds, and microwaving it for 10 minutes. Conversely, you can also roast it in the oven in a casserole with 1/2 cup of water at 350 degrees for about 45 minutes to an hour.
  • 60 grams reduced fat Italian blend cheese
  • 2 cloves of garlic, minced
  • 2 tsp dried Italian spice blend (yup, I used pizza flavored)
  • 1 egg
  • 1/2 can of strained tomato sauce
  • A handful of fresh basil, chopped
  • Salt and pepper for seasoning.

Directions

1.Scoop the cooked flesh from the squash into a mixing bowl. I weighed mine and it come out to 258 grams. My friend Marie said she bought a medium sized acorn squash but her flesh came out to almost 500 grams. I don’t know about her concept of medium but if this happens to you, double the recipe or reserve half the flesh for another purpose.

2.Add the egg, minced garlic, 20 grams of the cheese and chopped basil. Season with salt and pepper. using a fork, mash it up a bit until it is well combined.

3.Pour the tomato sauce into a small, oven safe casserole dish (mine was 8″x 6″x 2″). Spread the squash mixture on top. Layer with the rest of the cheese and bake, uncovered, in a 400 degree pre-heated oven, for 25 minutes or until the cheese is golden brown.

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