Cheesy Butternut Bake
From Hungry Girl 200 Under 200, by Lisa Lillien (Hungry Girl)
2 wedges The Laughing Cow Light Original Swiss cheese, room temperature
¾ cup diced onion
¼ cup fat-free liquid egg substitute
½ teaspoon salt
¼ teaspoon chili powder
⅛ teaspoon freshly ground black pepper
Preheat oven to 350° F.
Place squash in a large microwave-safe bowl with ¼ cup water. Cover and microwave for 6 minutes. Once bowl is cool enough to handle, uncover and drain any excess water. Set aside.
Place onion in a small microwave-safe dish with 2 tablespoons water. Cover and microwave for 3 minutes. Let cool slightly, uncover and drain any excess water. Set aside.
Place squash in a blender. Add all of the other ingredients except for the onion. Pulse until thoroughly mixed but not liquefied.
Remove blender from base and stir in onion. Transfer mixture to a small casserole dish sprayed with nonstick spray.
Bake in the oven for 35 to 40 minutes, until edges of the squash casserole begin to brown. Serve with a spoon as you would mashed potatoes.
Makes 4 servings.