Waisteline Friendly Butternut Squash Souffle

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“Another waistsaver recipe, low cal but tasty”
1hr 20mins

Ingredients Nutrition


  1. Place squash halves, cut side down in a baking dish.
  2. Pour in 1/2" water and bake in 375f oven for 30 minutes.
  3. Turn the squash over and continue to bake for a further 15 minutes or until the squash are tender, set aside to cool until you can handle the squash.
  4. carefully scoop out the flesh leaving a 1/4" skin (do this the day ahead if you wish and refrigerate covered scooped).
  5. Increase oven to 400f degrees.
  6. Put the squash flesh, orange juice,milk& marmalade in a food processor fitted with a metal blade, process until very smooth, Transfer the squash to a medium bowl.
  7. In another bowl beat the egg whites until stiff but not dry.
  8. Quickly but throughly fold the egg whites into the squash.
  9. Place the four skins on a baking sheet& spoon the squash into the four skins (if you wish you can bake the souffle in 4 ramekins or a one quart souffle dish if you do not want to use the skins).
  10. Sprinkle the tops with wheat germ and bake for apprx 15 minutes or until the souffles have risen and are golden brown on top.

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