Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light November 1995

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HOWARD L. PUCKETT

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place squash in a medium saucepan; cover with water, and bring to a boil. Cover and cook 15 minutes or until tender. Drain well.

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  • Combine squash and next 6 ingredients (squash through egg white) in a blender, and process until smooth. Divide squash mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until a knife inserted in center comes out clean. Remove cups from water; let stand 5 minutes.

  • Loosen edges of custard with a knife or rubber spatula. Invert custard cups onto individual plates. Sprinkle with nutmeg, and garnish with watercress, if desired.

Nutrition Facts

88 calories; calories from fat 20%; fat 2g; saturated fat 0.6g; mono fat 0.7g; poly fat 0.3g; protein 5.2g; carbohydrates 13.5g; fiber 1.2g; cholesterol 75mg; iron 0.9mg; sodium 255mg; calcium 114mg.
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