|Fat free egg substitute||1⁄4 Cup (4 tbs)|
|Unsalted butter||1 Tablespoon|
|All purpose flour||1 1⁄2 Tablespoon|
|Fat free milk||1 Cup (16 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Frozen squash puree||12 Ounce, thawed (1 Package)|
|Grated parmesan cheese||2 Tablespoon, grated|
|Egg whites||3 (At Room Temperature)|
1 Preheat the oven to 375°F. Spray a 2-quart souffle dish with nonstick spray.
2 Place the egg substitute in a medium bowl and set aside.
3 Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly, until the mixture turns golden, about 1 minute. Gradually whisk in the milk and cook, whisking constantly, until thick and smooth. Whisk in the nutmeg, paprika, salt, and pepper.
4 Whisk a small amount of the milk mixture into the egg substitute, then whisk all the egg substitute mixture into the milk mixture. Remove the pan from the heat; whisk in the squash and cheese until blended.
5 With an electric mixer on high speed, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes. Gently fold in one-half of the egg whites into the squash mixture with a rubber spatula. Fold in the remaining egg whites just until blended. Pour the mixture into the souffle dish. Bake until puffed and cooked through, about 45 minutes