Lowfat - Mushroom Custard in Acorn Squash

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The recipes in thes cookbook all purport to be low-fat, but most, if not all,

use dairy products.

 

 

* Exported from MasterCook *

 

Mushroom Custard in Acorn Squash

 

Recipe By :Skinny Vegetarian Entrees - Phyllis Magida and Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 small acorn squash (about 1 lb each)

vegetable cooking spray

1 medium onion -- chopped

1/2 teaspoon rosemary

1/2 teaspoon thyme

2 eggs

2 egg whites

1 1/2 cups skim milk

1/2 cup vegetable broth

1/4 teaspoon salt

1/8 teaspoon white pepper

8 ounces portobello or cremini mushrooms -- sliced

 

Cut small slices from bottoms of squash so they stand upright; cut about 2

inches off stem ends of squash. Scoop out seeds and discard. Stand squash

upright in baking pan.

Spray medium skillet with vegetable cooking spray; heat over medium heat until

hot. Saute mushrooms, onion, rosemary, and thyme until vegetables are tender,

about 5 minutes. Cool slightly.

Beat eggs and egg whites in medium bowl; beat in milk, broth, salt, and pepper.

Stir mushroom mixture into custard; then spoon all into squash cavities. Bake,

uncovered, at 350F until custard is set and sharp knife inserted into center

comes out clean, about 30 minutes.

 

Description:

" A delicate-textured custard, robustly flavored with portobello

mushrooms, is baked in whole acorn squash. "

 

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Per serving: 105 Calories (kcal); 3g Total Fat; (25% calories from fat); 9g

Protein; 11g Carbohydrate; 95mg Cholesterol; 440mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0