WLS friendly Sweet Potato alternative

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Get Squashed! From Hungry Girl Website

This one's an instant classic, people. We promise. By substituting

butternut squash for sweet potatoes and using some key light

ingredients, you can save over 200 calories and nearly 17 grams of

fat per serving on this Turkey Day classic. And it tastes EXACTLY

like the real thing (yes, EXACTLY). Now THAT'S something to be

thankful for! Butternut squash, with half the calories (and all the

yummy fun) of sweet potato, is our new best friend. (Pssst... In

case you haven't tried 'em yet, our Bake-tastic Butternut Squash

Fries ROCK!)

Ingredients:

1 large butternut squash (large enough to yield 2 cups mashed flesh)

1/2 cup Egg Beaters; Original

1/3 cup light vanilla soymilk

1/3 cup sugar-free maple syrup

1 tsp. cinnamon

1/4 cup SPLENDA; Granular

1 tsp. vanilla extract

2/3 cup miniature marshmallows

Directions:

Preheat oven to 350 degrees. Peel squash and cut into large chunks

(removing seeds). Fill a large, microwave-safe dish with a half an

inch of water. Place squash into dish and cover with plastic wrap.

Microwave for approximately 8 minutes (and drain). Squash should be

tender enough to mash, but not fully cooked. With a potato masher,

food processor or fork, mash squash. Measure out 2 generous cups,

lightly packed, and place in an oven-safe baking dish. Add all

ingredients except for marshmallows. Mix ingredients thoroughly,

but do not over-stir; squash should still be pulpy. Allow to cook

for 45 – 50 minutes. Remove from oven, and disperse marshmallows

over top of pie. Return to oven for 5 minutes, until marshmallows

begin to brown. Allow to cool. Serves 4.

Serving Size: 1/4 recipe; approx. 2/3 cup

Calories: 110

Fat: <0.5g

Sodium: 115mg

Carbs: 25g

Fiber: 1.5g

Sugars: 7.5g

Protein: 5g

*2 Points