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Ingredients
•1 head garlic
•˝ tsp olive oil + 1 tbsp olive oil
•Salt
•Pepper
•6 cups peeled and diced butternut squash
•1 medium red bell pepper, diced
•1 medium eggplant, diced
•1 medium zucchini, diced
•1 sweet onion, diced
•1 tbsp. finely chopped fresh sage
•1 finely grated lemon zest
•3 sheets phyllo pastry
•Cooking spray
•4 ounces low-fat goat cheese
Preparation
1.Place the head of garlic on a piece of foil paper. Drizzle with ˝ tsp olive oil, salt and pepper. Wrap the garlic in the foil and place in a preheated oven of 350°F for 1 hour. When it is done, remove from the oven and let cool.
2.When cool enough to touch, squish the garlic bulbs out of their skin and place in a bowl.
3.Toss squash with 1 tbsp. oil, salt and pepper. Bake squash, covered for 15 minutes at 375°F, then uncover and reduce temperature to 350°F and bake until tender, about 20 more minutes.
4.Toss cooled squash with diced red pepper, eggplant, zucchini, onion, and roasted garlic. Season with salt and pepper, lemon zest and sage.
5.Increase oven temperature back to 375°F. Spread out 1 sheet of phyllo (keeping other sheets covered). Spray lightly with cooking spray and lay another sheet over top. Continue to do this with the remaining sheets of phyllo.
6.Carefully cut the phyllo into 3-inch squares.
7.Place phyllo on a baking pan and spoon squash mixture over top. Crumble the goats cheese over top and pull the edges up and twist to make pockets.
8.Bake approximately 20 minutes.
Nutrition Facts per Serving
Calories: 280
Protein: 9 g (36 cal)
Fat: 8 g (72)
Carbs: 50 g (200 cal)
Fiber: 14 g
ALLMAX
•1 head garlic
•˝ tsp olive oil + 1 tbsp olive oil
•Salt
•Pepper
•6 cups peeled and diced butternut squash
•1 medium red bell pepper, diced
•1 medium eggplant, diced
•1 medium zucchini, diced
•1 sweet onion, diced
•1 tbsp. finely chopped fresh sage
•1 finely grated lemon zest
•3 sheets phyllo pastry
•Cooking spray
•4 ounces low-fat goat cheese
Preparation
1.Place the head of garlic on a piece of foil paper. Drizzle with ˝ tsp olive oil, salt and pepper. Wrap the garlic in the foil and place in a preheated oven of 350°F for 1 hour. When it is done, remove from the oven and let cool.
2.When cool enough to touch, squish the garlic bulbs out of their skin and place in a bowl.
3.Toss squash with 1 tbsp. oil, salt and pepper. Bake squash, covered for 15 minutes at 375°F, then uncover and reduce temperature to 350°F and bake until tender, about 20 more minutes.
4.Toss cooled squash with diced red pepper, eggplant, zucchini, onion, and roasted garlic. Season with salt and pepper, lemon zest and sage.
5.Increase oven temperature back to 375°F. Spread out 1 sheet of phyllo (keeping other sheets covered). Spray lightly with cooking spray and lay another sheet over top. Continue to do this with the remaining sheets of phyllo.
6.Carefully cut the phyllo into 3-inch squares.
7.Place phyllo on a baking pan and spoon squash mixture over top. Crumble the goats cheese over top and pull the edges up and twist to make pockets.
8.Bake approximately 20 minutes.
Nutrition Facts per Serving
Calories: 280
Protein: 9 g (36 cal)
Fat: 8 g (72)
Carbs: 50 g (200 cal)
Fiber: 14 g
ALLMAX