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Squash Souffle

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  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
  Paprika 1⁄2 Teaspoon
  Salt 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

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 551 Calories from Fat 205

% Daily Value*

Total Fat 23 g36%

Saturated Fat 14.1 g70.3%

Trans Fat 0 g

Cholesterol 63.3 mg21.1%

Sodium 1830.5 mg76.3%

Total Carbohydrates 47 g15.6%

Dietary Fiber 6.1 g24.5%

Sugars 22.3 g

Protein 43 g85%

Vitamin A 66.5% Vitamin C 103.8%

Calcium 71.8% Iron 26.5%

*Based on a 2000 Calorie diet


Squash Souffle Recipe