 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Healthy bonus: Vitamin C and beta-carotene from the squash. Ingredients:
1 small butternut squash |
1 1/2 tsp nutmeg |
1 tbsp olive oil |
2 medium yellow onions, thinly sliced |
3/4 cup grated lowfat romano |
1 1/2 cups grated lowfat fontina |
1/4 cup chopped fresh parsley |
grilled pizza crust |
Directions:
1. Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.
2. Nutritional analysis per serving: 406 calories, 14.1 g fat (2.5 g saturated fat), 55.5 g carbohydrates, 17.3 g protein, 4.6 g fiber Nutritional analysis provided by Self
|
|