Ingredients
- 1 Kabocha Squash - about 2 lbs*
- 4 Egg Whites
- 1/4 C Milk - low fat is fine
- 2 cloves Garlic (3 suggested) , minced
- 1 tsp Dried thyme or 1 tablespoon fresh
- 2 C Whole wheat bread cut into small squares and dried or toasted (about 3 slices) - may also use commercial stuffing
- 1 C loosely packed grated parmesan cheese
- 1 C Broccoli (bite sized florets) (add another 1/2 cup+)
- 1 tsp Coarse Salt
- 1/2 tsp Cracked Pepper
- 1/2 tsp Ground Nutmeg
Servings:
Instructions
- Preheat oven to 350 degrees
- Place whole squash (uncut) in microwave and heat on high for five minutes. This will make it easy to work with
- Cut off the top like you would a pumpkin for Halloween.
- Scoop out seeds from inside and discard
- Scrape squash meat from the lid of the squash so that you have about 1 - 1.5 cups, scrape more from inside if needed. Discard squash top or reserve for garnish.
- In a bowl, mix all ingredients and squash meat.
- Mix well and spoon into squash, packing lightly until the squash is completely filled.
- Place on a cookie sheet and bake about 50 minutes until filling is golden brown and set.
- If preferred you can substitute a pumpkin, butternut or any other sweet squash that can be filled.
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