PER SERVING (1/8th of recipe, 1 slice): 67 calories, 1g fat, 332mg sodium, 8g carbs, 2g fiber, 3.5g sugars, 6g protein -- PointsPlus® value 2*
Who says pumpkin is only for desserts? Serve this with dinner or as part of a light lunch -- YUM!
1 cup chopped sweet onion
1 cup chopped mushrooms
2 cups chopped spinach leaves
4 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
One 15-oz. can pure pumpkin (like the kind by Libby's)
1 1/4 cups fat-free liquid egg substitute (like Egg Beaters Original)
2 tsp. chopped garlic
1/2 tsp. each salt and black pepper
1/8 tsp. chili powder
Preheat oven to 350 degrees. Spray a 9" pie pan with nonstick spray and set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and, stirring occasionally, cook until softened and slightly browned, about 6 minutes.
Transfer cooked onion to a large bowl and set aside. Remove skillet from heat. If needed, wash and dry. Spray with nonstick spray and return to medium-high heat. Add mushrooms and, stirring occasionally, cook until softened and lightly browned, about 4 minutes. Add spinach and cook until wilted and excess moisture has evaporated, about 2 more minutes.
Transfer mushroom-spinach mixture to the large bowl. Add cheese wedges, breaking them into pieces as you add them. Mix thoroughly, until cheese has melted and is evenly distributed. Add all remaining ingredients to the bowl and mix well. Evenly transfer mixture to the pie pan.
Bake in the oven until firm and lightly browned on top, about 1 hour.
Allow to slightly cool. Cut into 8 slices and enjoy!
MAKES 8 SERVINGS