Protein Pumpkin Pie In a Squash
- U Serves 2 People
- P Prep: 00:10
- P Cook: 00:30
Nutritional Facts
per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories 134
Calories from Fat 7
% Daily Values*
Total Fat 0.79
1.22%
Saturated Fat 0.22
1.10%
Polyunsaturated Fat 0.06
Monounsaturated Fat 0.04
Cholesterol 10.00
3.33%
Sodium 325.50
13.56%
Potassium 548.88
Total Carbohydrate 17.90
5.97%
Dietary Fiber 2.99
11.96%
Sugars 3.01
Protein 15.92
Vitamin A 103.38%
Vitamin C 22.13%
Calcium 17.25%
Iron 10.13%
* Nutritional Values are estimated and may vary
³ Description
Protein packed version of the typical pumpkin pie, and baked in a fun to eat bowl!
² Ingredients
- 1/2 cup Egg White
- 1/2 tsp Cinnamon
- 1/2 tsp Ginger (Ground)
- 1/2 tsp Nutmeg (Ground)
- 1/2 tsp Vanilla Extract
- 1/4 cup Pumpkin (Without Salt, Canned)
- 1/2 squash (4 inch dia) Acorn Winter Squash
- 1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 5 serving (serving = 1 packet) Sugar in the Raw Stevia Extract in the Raw
- 1 dash Sea Salt
- 1 serving (serving = 1 rounded scoop) 365 Whey Protein Powder - Natural Vanilla Flavor
q Directions
Recipe by: Sarah Grace
FreshFitnHealthy.com
@freshfitnhealthy
Preheat oven to 350 degrees F. Drizzle squash will a touch of coconut oil, and place half into preheated oven for 10 minutes. While in oven, combine all other ingredients in a bowl. Add more sweetener if desired. Remove squash after 10 minutes. Pour pumpkin pie ingredients into the “bowl†(deep portion) of the squash. Bake in oven for 15-20 minutes, or until squash is slightly soft and pumpkin pie filling has formed a browned top. Enjoy!
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