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Tuesday, September 2, 2014

SQUASH CASSEROLE



SQUASH CASSEROLE

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)
2 eggs
1/cup coconut milk (125 mL)
Sweetener to equal 2 tsp sugar* (10 mL)
11/tsp curry powder (7 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)
1 tbsp desiccated coconut, (15 mL)
  (unsweetened)

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
1 serving
67.3 calories
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:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

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