Butternut Squash Souffle

U Serves 2 People
P Prep: 00:08
P Cook: 00:15

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 152

Calories from Fat 3

% Daily Values*

Total Fat 0.31

0.48%

Saturated Fat 0.02

0.10%

Polyunsaturated Fat 0.04

Monounsaturated Fat 0.01

Cholesterol 5.00

1.67%

Sodium 416.00

17.33%

Potassium 597.75

Total Carbohydrate 14.15

4.72%

Dietary Fiber 2.60

10.40%

Sugars 3.59

Protein 23.25

Vitamin A 223.50%

Vitamin C 36.75%

Calcium 33.50%

Iron 4.75%

* Nutritional Values are estimated and may vary

³ Description

Courtesy of my partner @jchapleau the cowriter and recipe creator for Best Fit Body! She found this little square pan and has been experimenting with awesome dishes with it! It's like 101 ways to bake in a cute stoneware dish. This though I HAD to share! Every time I make butternut squash I always seem to have tons left over! I've been throwing it into pancakes, cupcakes, and now just another way to use your left overs!

² Ingredients

1/2 cup, shredded Nonfat or Fat Free Mozzarella Cheese
1 cup Egg White
1 cup, cubes Butternut Winter Squash

q Directions

Bake eggs and roasted squash in oven safe dish at 400 F until eggs cooked through Approximately : 15 minutes

Top with cheese and return dish to oven until cheese is melted. Cool for a few minutes and remove from pan Serve with salsa or tomato sauce or any topping of your choice! (topping not included in nutritional calculation).

Recipe Provided by @elle_bfitbody

U More Recipes By @elle_bfitbody:

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