Tuesday, September 2, 2014
This is a comfort-food squash casserole. I think some people may prefer this to cauli-mash. I used mild curry, so it is barely detectable as curry. Squash is very inexpensive in the tropics and often I actually do prefer a squash casserole to cauli-mash (unless it is loaded cauli-mash, but then it is usually quite calorific as well.). This is low in calories and carbs. Hey, that's pretty good for a veggie side. Here is another squash casserole that I enjoy. (Click highlighted text for the recipe)
3.5 lbs ayote squash, OR (1.6 kg)
butternut squash (mine was already halved)
1/2 cup coconut milk (125 mL)
Sweetener to equal 2 tsp sugar* (10 mL)
11/2 tsp curry powder (7 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
1 tbsp desiccated coconut, (15 mL)
Preheat oven to 350°F (180°C).
In large pot, in boiling water, cook squash until soft to the tip of a paring knife. Remove from water and allow to cool. Remove skin and place in food processor bowl with sharp blade. Process until smooth.
In medium bowl, beat eggs with a fork. Stir in coconut milk, sweetener, curry powder, salt and pepper. Add to squash and process until smooth. Pour into a 1-qt casserole dish (1 L) and smooth the top. Sprinkle with coconut.
Bake 30 to 35 minutes, or until set.
Helpful Hint: *The sweetener is there to balance flavors, but you can leave it out, if desired.
Yield: 8 servings
2.5 g protein
4.9 g fat
0.8 g fiber
3.6 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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