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Name: Scalloped Squash And Potatoes with Herbal Crumb Topping
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 c Buttercup Squash; peeled and; 2 c Russet Potatoes; peeled and; 1/4 c Walnut pieces; optional;; 1 1/2 c Skim milk; divided; 2 tb All-purpose flour; 1 tb Cornstarch; 1/3 c Red onion; finely chopped; 1 tb Light olive oil; mildest; 1 tb Whipped diet spread; cold; 1/4 c Vegetable broth or skim; 1 tb Bacos? LF; 1 ts Salt substitute; 1/2 ts Dried marjoram; 1 tb Chopped fresh parsley; 1 tb Butter buds?; 1 sl Cracked-wheat bread; torn; 1/4 ts Pepper; Vegetable cooking spray; 2 tb Lowfat ricotta cheese; 1/3 ts Ground mace; or less nutmeg

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INGREDIENTS

3 c Buttercup Squash; peeled and
2 c Russet Potatoes; peeled and
1/4 c Walnut pieces; optional;
1 1/2 c Skim milk; divided
2 tb All-purpose flour
1 tb Cornstarch
1/3 c Red onion; finely chopped
1 tb Light olive oil; mildest
1 tb Whipped diet spread; cold
1/4 c Vegetable broth or skim
1 tb Bacos? LF
1 ts Salt substitute
SAUCE
1/2 ts Dried marjoram
1 tb Chopped fresh parsley
1 tb Butter buds?
1 sl Cracked-wheat bread; torn
1/4 ts Pepper
TOPPING
Vegetable cooking spray
2 tb Lowfat ricotta cheese
1/3 ts Ground mace; or less nutmeg

Servings

INSTRUCTIONS

Start the meal in the microwave and finish baking in the oven. Place half of the squash and potatoes in a sprayed 1 1/2-quart casserole dish. Sprinkle on half the onion and all the bacos. In a shaker jar, stir together flour, cornstarch, parsley, nu-salt, pepper, mace or nutmeg and butterbuds. Add 1 cup of the milk; shake well to blend. Add the olive oil and shake again. Pour half the mixture over vegetables. Add the rest of the milk and the ricotta cheese to the shaker jar. Stir well and then shake to combine. Add the last of the potatoes and spash and onions to the casserole. Add the remaining milk mixture. Cover and microwave on high for 5 to 8 minutes. Stir then rotate the casserole. Continue cooking another 5 to 7 minutes or until bubbly. The potatoes should be fork tender but not soft. Remove and stir gently. Add additional liquid if the sauce is too dry: up to 1/4-cup. Meanwhile, preheat the oven to 375F. Crumb the pieces of walnut and bread in a blender or processor. Add marjoram and pulse to combine. Add the chilled whipped margarine in pieces and pulse to combine. Spread the crumbs on top of the casserole and put into the preheated oven, uncovered, for at least 10 minutes till vegetables are tender and accompaniments are ready. Serve hot. Tested by Pat and Bob 10/11/98(Sun) - [Per serving Calories 230; Fat 7G (27%cff); Cholesterol 6mg; Sodium 520mg; POTASIUM 1485MG] Excellent flavor and beckoning aroma. While the topping was browning in the oven we prepared the salad and the side dish. (See menu). Based on an idea from http://friedas.com/ BUTTERCUP squash resembles the kabocha; squat and sweet and orange. Skin is usually tough and covers a thin layer of still-green pulp. Easy to remove with a Swiss peeler (the slingshot). Excellent roasted or cut up into savory dishes. NOTES : MENU: Whole cranberries (canned sauce) mixed with chopped slices of plum (peel still on) and a splash of fresh orange juice (or try raspberry vinaigrette); spoon this on romaine lettuce leaves. Steamed or microwaved broccoli; add Chinese pea pods during the last 3 minutes. Dessert was served later: Frozen vanilla yogurt topped with chopped Almond Joy candy bar, well chilled. It was one of those one nut portions we hand out at Halloween. Mostly vegetables: but it would go well with one of those deli rotisseri chickens. Recipe by: Hanneman Oct 1998 Posted to EAT-LF Digest by Pat Hanneman on Oct 11, 1998,

NOTES

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Scalloped Squash And Potatoes with Herbal Crumb Topping

3 c Buttercup Squash; peeled and
2 c Russet Potatoes; peeled and
1/4 c Walnut pieces; optional;
1 1/2 c Skim milk; divided
2 tb All-purpose flour
1 tb Cornstarch
1/3 c Red onion; finely chopped
1 tb Light olive oil; mildest
1 tb Whipped diet spread; cold
1/4 c Vegetable broth or skim
1 tb Bacos? LF
1 ts Salt substitute
 SAUCE
1/2 ts Dried marjoram
1 tb Chopped fresh parsley
1 tb Butter buds?
1 sl Cracked-wheat bread; torn
1/4 ts Pepper
 TOPPING
 Vegetable cooking spray
2 tb Lowfat ricotta cheese
1/3 ts Ground mace; or less nutmeg

Start the meal in the microwave and finish baking in the oven.    Place half of the squash and potatoes in a sprayed 1 1/2-quart casserole  dish. Sprinkle on half the onion and all the bacos.    In a shaker jar, stir together flour, cornstarch, parsley, nu-salt, pepper,  mace or nutmeg and butterbuds. Add 1 cup of the milk; shake well to blend.  Add the olive oil and shake again. Pour half the mixture over vegetables.  Add the rest of the milk and the ricotta cheese to the shaker jar. Stir  well and then shake to combine.    Add the last of the potatoes and spash and onions to the casserole. Add the  remaining milk mixture. Cover and microwave on high for 5 to 8 minutes.  Stir then rotate the casserole. Continue cooking another 5 to 7 minutes or  until bubbly. The potatoes should be fork tender but not soft. Remove and  stir gently. Add additional liquid if the sauce is too dry: up to 1/4-cup.    Meanwhile, preheat the oven to 375F. Crumb the pieces of walnut and bread  in a blender or processor. Add marjoram and pulse to combine. Add the  chilled whipped margarine in pieces and pulse to combine. Spread the crumbs  on top of the casserole and put into the preheated oven, uncovered, for at  least 10 minutes till vegetables are tender and accompaniments are ready.  Serve hot.    Tested by Pat and Bob 10/11/98(Sun) - [Per serving Calories 230; Fat 7G  (27%cff); Cholesterol 6mg; Sodium 520mg; POTASIUM 1485MG] Excellent flavor  and beckoning aroma. While the topping was browning in the oven we prepared  the salad and the side dish. (See menu). Based on an idea from  http://friedas.com/    BUTTERCUP squash resembles the kabocha; squat and sweet and orange. Skin is  usually tough and covers a thin layer of still-green pulp. Easy to remove  with a Swiss peeler (the slingshot). Excellent roasted or cut up into  savory dishes.    NOTES : MENU: Whole cranberries (canned sauce) mixed with chopped slices of  plum (peel still on) and a splash of fresh orange juice (or try raspberry  vinaigrette); spoon this on romaine lettuce leaves. Steamed or microwaved  broccoli; add Chinese pea pods during the last 3 minutes.  Dessert was  served later: Frozen vanilla yogurt topped with chopped Almond Joy candy  bar, well chilled. It was one of those one nut portions we hand out at  Halloween.  Mostly vegetables: but it would go well with one of those deli  rotisseri chickens.    Recipe by: Hanneman Oct 1998    Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 11,  1998,

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 4 servings

Calories: 31
Calories from Fat: 8 (26%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 2.4mg		1 %
Sodium 60.1mg		2 %
Potassium 21.7mg		1 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.2g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 31

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