VEGETABLE SIDE DISH: BUTTERNUT SQUASH SOUFFLE(click here to print)

an alternative to the sweet potato     BUTTERNUT SQUASH SOUFFLE
SOUFFLE
3 cups cooked mashed butternut squash(about 2 pounds whole)
2/3 cup Splenda Granular
1 large egg
3 egg whites
1/2 cup light sour cream
1 tbs. butter melted
1/4 tsp. cinnamon
1/2 tsp. vanilla
1 tsp. baking powder

TOPPING

3 tbs. Splenda granular
3 tbs. pecans, finely chopped
1 tbs. butter, melted
1/4 tsp. cinnamon

Preheat oven to 350 F. Coat a 2 quart casserole or souffle dish with nonstick cooking spray.
    Prepare squash; prick squash with a knife in several places and place in microwave(whole). Microwave on high for 10 minutes. Remove and cut squash in half lengthwise. When cool enough to handle, scoop out seeds. Place halves, cut side down, in a glass baking dish add 1/4 cup of water, cover tightly with plastic wrap and place back in microwave for 10 more minutes or until flesh is soft. Scoop out flesh into large bowl.
    Add remaining souffle ingredients and beat until well blended. Spoon into baking dish and smooth top.
 In a small bowl, combine all topping ingredients and mix with fork or fingers until crumbly. Cover top of souffle with crumb mixture. Bake 35 minute until souffle puffs up in center and top is browned.
     Serves 8; carbs 15 grams
Fantastic Food With Spenda