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Ingredients
- 2 cups butternut squash sliced in 1 inch pieces
- 1 cup spinach (I used frozen & drained water with colander)
- 14 egg whites
- 2 dashes of nutmeg
- ½ tsp thyme
- pepper to taste
Instructions
Roast Butternut Squash
- Preheat oven 425
- Add squash to prepared baking dish
- Spray with olive oil & pepper
- Roast in the oven 40-45 minutes until slightly browned on the edges
- Remove from the oven & cool
For Bake
- Preheat oven to 325
- Prepare a glass baking dish with cooking spray
- Add roasted butternut squash & spinach to dish
- Add egg whites, nutmeg & thyme
- Bake 25 minutes
- Remove from oven, cool 10 minutes
- Slice into 6 pieces and feast
Nutrition Information
Serving size: 6 Calories: 70