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Ingredientes
- 2 sm (3/4 pound ea) acorn squash
- 4 tsp Brown sugar Grating of fresh nutmeg
- 1/8 tsp Salt
- 4 Tbsp. Butter
- 1/4 tsp Grnd cinnamon
- 1 lrg Egg, separated
- 1 x Egg white Fresh grnd black pepper
Direcciones
- Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water in a baking dish and bake for 30 min.
- Remove from oven. Using tongs turn squash halves over. Put 1 tbs butter in each half. Bake again for 30 min or possibly till flesh is tender. Cold for 30 min.
- Carefully remove squash from baking pan and pour butter into a bowl.
- Without damaging skin, carefully scoop out flesh from each squash half and put into same bowl. In blender or possibly food processor, puree the squash with the reserved butter, sugar, spices, and egg yolk. Pour into mixing bowl.
- Whip the egg whites with the salt till it forms stiff peaks. FOLD into the puree. Work quickly but carefully, preserving the egg white volume.
- Pour souffle mix into squash skin halves and bake 25 minutes. or possibly till the tops are brown and beginning to crack. Serve immediately.
- Notes: adjust amounts of spices to taste. this recipe always gets compliments whenever i serve it.
- Shannon E. Wells
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 112 | 93% |
| Total Fat 12.74g | 16% |
| Saturated Fat 7.68g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 172mg | 7% |
| Potassium 21mg | 1% |
| Total Carbs 0.23g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.11g | 0% |
| Protein 1.68g | 3% |
