Serves: 6
Total Calories: 61

4 eggs white at room temperature
3/4 cup hot water
2/3 cup instant potato flakes
1 (12-ounce) package squash, winter, frozen and thawed, cooked mashed
3/4 teaspoon salt
1/2 teaspoon coriander ground
1/4 teaspoon thyme dried, crushed
1/4 teaspoon sage ground
1/8 teaspoon black pepper
2 tablespoons green onions minced

Preheat oven to 375°. In a small mixer bowl at high speed, beat egg whites until stiff peaks form set aside.

In a large mixer bowl, pour water over potato flakes and stir until moistened. Add squash, salt, coriander, thyme, sage and pepper. Beat at medium speed until fluffy. Stir in green onion. With a whisk, gradually and gently fold squash mixture into egg whites until blended and no streaks of white remain. Transfer to a 1-quart soufflé dish or straight-sided casserole. Bake for 50 minutes or until a knife inserted in center comes out clean. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 61
Calories from Fat: 18

More Recipes from the Slender Feast Cookbook:
Artichoke Medley
Asparagus In Vinaigrette
Country Green Beans
Danish Limas And Carrots
Deviled Cauliflower
Eggs Foo Yung
Greek Squash And Tomatoes
Mexican Stuffed Potatoes
Onion-Stuffed Mushrooms
Saucy Oven Carrots
Savory Squash Soufflé
Sweet And Sour Red Cabbage
Tomato-Mushroom Stir-Fry
Vegetables a la Grecque