Low Carb
Baked Butternut Squash
Baked Butternut Squash
Serves: 7
Calorie: 172, Proteins: 14 g, Total Fat: 8 g, Fiber: 3 g.


1 1/2 pounds Butternut Squash 1 tablespoon MarDona Organic Extra Virgin Olive Oil 1/2 onion Onion (Medium sized onion, chopped finely) 1 spray Pam Organic Olive Oil Spray (1 second spray) 2 cups Low Fat Cottage Cheese (small curd) 1/4 cup Parmesan Cheese (grated) 4 egg Organic Valley Organic Large Eggs 1 dash Salt (as desired) 2 cloves Garlic (minced)


1. Place the cottage cheese in a strainer placed over a bowl, and allow to drain for around 20 minutes. 2. Meanwhile, grate the butternut squash, and then transfer to a bowl. Add the salt and mix. Leave squash and salt in the bowl for about 20 minutes. 3. Using a towel, drain extra water from the squash until dry. 4. Preheat oven to 350 degrees Fahrenheit. 5. Using non-stick cooking spray, spray a 2 quart oven safe baking dish. 6. Place MarDona Extra Virgin Olive Oil in a medium sized pan on medium heat. 7. Add the chopped onion, and cook until soft, or about 5 minutes, stirring frequently. 8. Add the minced garlic, and keep on heat for about 30 seconds, then remove pan. 9. In a bowl, beat the 4 Organic Valley Organic Large Eggs. 10. Add and mix the 2 cups of cottage cheese, 1/4 cup of parmesan cheese, squash, onion, and garlic to the bowl. 11. Add the salt as desired, and place into the oven safe baking dish sprayed with non-stick cooking spray. 12. In preheated oven, bake for about 45 minutes, until slightly brown on top. 13. Allow to cool about 5 to 10 minutes. 14. Serve, and enjoy!

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