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Old 03-03-2010, 08:22 PM   #1
ending 7+ years of yoyo
EmmaD's Avatar
Join Date: Dec 2008
Posts: 1,601

S/C/G: (body fat) >34.5%/?/<25%

Height: 5' 6", small frame, "obese" body fat

Default Squash Gratin (a version of butternut squash "mac" & cheese)

I have had great success, I mean GREAT success, Beachifying a Martha Stewart recipe for butternut squash mac & cheese (I double the ricotta, use lowfat cheese, no breadcrumbs - or whole wheat - and high fiber, low GI elbows.) The other day I decided to tweak it and replace the macaroni with spaghetti squash. The result was amazing! It was so sweet, like a dessert almost... I added a sprinkle of balsamic vinegar to it on the plates, which melded perfectly with the sweetness...

Anyway, here's what I came up with:

Squash Gratin

1 c skim milk
1 veggie bouillon cube (or use less milk and a broth)
2 c lowfat cottage cheese, pureed (or ricotta, I just had cottage cheese)
1 cup packed butternut squash
~2 cups spaghetti squash (half of one), cooked
c. lowfat sharp cheddar cheese, shredded
~ c. parmesan cheese, shredded, divided

Preheat oven to 350.

Heat the milk with the bouillon cube. Add the cooked butternut squash and mix thoroughly (alternatively, cook raw butternut squash cubes in the milk & bouillon/broth as Martha Stewart does - I just find it tedious to cut up a butternut squash). Add cheeses (half of the parmesan, save the rest for on top). Mix with the spaghetti squash, making sure all the strands are separated and coated. Spread in a baking dish, oiled. Sprinkle remaining parmesan cheese on top. Bake ~1 hrs, until browning on top and bubbling merrily. If desired, zap under the broiler for carmelized gratin goodness.

Try serving with a drizzle of balsamic vinegar if desired.

The numbers, according to Sparkpeople:
6 Servings
Amount Per Serving
Calories 185.1
Total Fat 4.9 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.4 g
Cholesterol 16.2 mg
Sodium 572.7 mg
Potassium 429.0 mg
Total Carbohydrate 15.9 g
Dietary Fiber 2.2 g
Sugars 1.6 g
Protein 19.7 g
Vitamin A 79.0 %
Vitamin B-12 16.8 %
Vitamin B-6 10.9 %
Vitamin C 17.3 %
Vitamin D 8.3 %
Vitamin E 1.1 %
Calcium 33.8 %
Copper 4.3 %
Folate 7.4 %
Iron 4.2 %
Magnesium 9.9 %
Manganese 7.5 %
Niacin 5.6 %
Pantothenic Acid 8.8 %
Phosphorus 33.0 %
Riboflavin 19.2 %
Selenium 19.1 %
Thiamin 7.3 %
Zinc 8.3 %
Mini-goal #1 (ala Beck Diet Solution): Lose 5 pounds. Start date: October 31. Completed Nov 21! = 21 days.
Mini-goal #2: Lose 5 pounds AGAIN. Start date: November 22.
2016 CHALLENGE: Get back on modified Ideal Protein Diet until 25 pounds lost total. Start exercising!!!
>>>Revised goal ends up ~1619% total weight loss
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