** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Preheat oven to 400 F.
Wash squash.
Cut squash in half and scoop out seeds.
Place squash halves skin side up in 1/2 inch water in a baking dish and bake for 30 minutes.
2.
Remove from oven.
Using tongs turn squash halves over.
Put 1 tbs butter in each half.
Bake again for 30 minutes or until flesh is tender.
Cool for 30 minutes.
3.
Carefully remove squash from baking pan and pour butter into a bowl.
Without damaging skin, carefully scoop out flesh from each squash half and put into same bowl.
4.
In blender or food processor, puree the squash with the reserved butter, sugar, spices, and egg yolk.
Pour into mixing bowl.
5.
Whip the egg whites with the salt until it forms stiff peaks.
FOLD into
the puree.
Work quickly but carefully, preserving the egg white volume.
Pour souffle mixture into squash skin halves and bake 25 min.
or until the
tops are brown and beginning to crack.
Serve immediately.
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Dietary Notes:
This recipe is high in Vitamin A with 26% of your daily recommended intake per serving. This recipe is high in Vitamin C with 40% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Natural Sweeteners allergies.
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