8 C. peeled, cubed Kabocha (or butternut) Squash (about 3 lb.)
Cooking Spray
2 tsp. Butter
2 C. thinly sliced Leek (about 2 large)
1 tsp. Salt
3 1/2 C. lowfat 1% Milk
1/3 C. Flour
1 C. (4oz) Gruyere Cheese
1/4 tsp. Pepper
1/4 tsp. Nutmeg
2 slices White Bread
2 tsp. fresh chopped Parsley
1 clove Garlic, minced

Preheat oven to 400 degrees. Arrange squash in a single layer on a baking sheet coating with cooking spray. Bake for 25 minutes or until the squash is tender. Melt butter in a large nonstick skillet over medium heat. Add leek and salt and cook 4 minutes or until tender, stirring frequently. Combine milk and flour, stirring well with a whisk. Add milk mixture to pan and bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat, add cheese, pepper and nutmeg; stir until cheese melts. Gently stir in squash. Spoon mixture into a 2 quart baking dish that has been sprayed with cooking spray. Place bread in food processor, pulse 10 times until coarse crumbs measure 1 1/4 cups. Add parsley and garlic; pulse twice to combine. Sprinkle it evenly over the squash. Bake at 400 degrees for 20 minutes ot until golden brown.

Yield: 8 servings
Serving Size: 1 cup

Calories: 222
Fat: 7.2g
Fiber: 4.8g