Healthy Sweet Potato Casserole with Butternut Squash

Nov 24 2015
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Hungry Girl's Sans Sweet Potato Casserole
HG's Sans Sweet Potato Casserole
(128 calories)
vs.
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Sweet Potato Casserole, Average
(370 calories)
Hungry Girl's Sans Sweet Potato Casserole

You Say Potato, We Say Butternut

We've lightened up the holiday staple, swapping out sweet potatoes for less-carby butternut squash. The taste is right on the money, and our new-and-improved recipe is low in calories and healthier than ever. (Still, there's no substitute for marshmallows!)

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1/8th of casserole: 128 calories, 0.5g total fat (0g sat. fat), 229mg sodium, 30g carbs, 3.5g fiber, 10g sugars, 4.5g protein

Prep: 20 minutes
Cook: 1 hour and 10 minutes
Cool: 10 minutes

Ingredients:

8 cups peeled and cubed butternut squash

1 cup egg whites or fat-free liquid egg substitute

2/3 cup unsweetened vanilla almond milk

2 tbsp. Truvia spoonable no-calorie sweetener

1 tbsp. maple extract

2 tsp. cinnamon

1 tsp. vanilla extract

1 tsp. pumpkin pie spice

1/2 tsp. salt

2 cups miniature marshmallows

Directions:

Preheat oven to 350 degrees. Spray a 9" X 13" baking pan with nonstick spray.

Place squash in a large microwave-safe bowl. Add 1/4 cup water, and cover. Microwave for 10 minutes, or until just tender enough to mash. Drain well.

Roughly mash squash. Add all remaining ingredients except marshmallows. Mix thoroughly.

Transfer mixture to the baking pan. Bake until firm, 45 - 50 minutes.

Top with marshmallows, and bake until melted and lightly browned, about 10 minutes.

Let cool for 10 minutes before slicing.

MAKES 8 SERVINGS

Chew on this:

Did you know November is National Georgia Pecan Month? Sounds like a good reason to make some Crispy Pecan Pie Bites... only around 35 calories each!

Because you can't be everywhere to make this dish for everyone, click "Send to a Friend" right now!

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