A storm is rolling into denver that promises to dump 3 to 10 inches of snow before tomorrow night. Weird given that this was my view down my street this morning:
At about 4:30 it started to rain and has been raining lightly all night. Cory got home fairly early tonight so we grabbed our headlamps and rain jackets before heading out the door. I am SO excited that we got in six miles and I had NO knee pain, I felt strong (not to be confused with fast) and happy to be running in the rain, it felt just like home.
For dinner tonight Cory cooked up some pulled pork in the slow cooker for the first time. I decided I would do my part by trying out a new recipe for Butternut Squash Cheesy bake. Sounds good and supposed to be good for you. Here are the stats:
PER SERVING (1/4th of casserole): 101 calories, 1g fat, 457mg sodium, 20g carbs, 3g fiber, 5g sugars, 4g protein
The original recipe can be found here from Hungry Girl. I used it as a base and put my own spin on it.
1 butternut squash
2 wedges The Laughing Cow cheese, Light Original Swiss
2 wedges The Laughing Cow cheese, Garlic and Herb
1 diced onions
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. salt
1/4 tsp. garlic Salt
1/8 tsp. pepper
Preheat oven to 350 degrees.
Cut squash in half, remove seeds and rub with a little bit of oil. Place in shallow baking pan and bake at 350 degrees until soft (usually about 30-45 minutes). Remove from oven and allow squash to cool. Use a spoon to peel skin away and place in a bowl. Set aside. Place onion (and next time I would add garlic too) in a pan with a little oil and cook until lightly caramelized. Set aside. Place all other ingredients except for the onions in the bowl with the squash.
Use an immersion mixer to blend until thoroughly mixed (but not liquefied) you can also use a blender but be very carful as it will be hot. Stir in the onions. Transfer squash mixture to a small casserole dish sprayed with nonstick spray.
Have you tried a great recipe lately? Care to share, I love trying new foods!