1 butternut squash (about 2 3/4 lb.)
1/2 C. 1% low-fat milk
1/3 C. (1 1/3 oz.) shredded fontina cheese
1/4 tsp. salt
1 large egg
1 large egg white
Cooking spray
2 quarts water
1/2 tsp. salt
8 C. finely chopped Swiss chard or collard greens
1 tsp. butter

Preheat oven to 375�. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375� for 45 minutes or until tender. Cool. Peel squash. Mash pulp. Set aside 2 C. pulp, reserving remaining pulp for another use. Combine 2 C. squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart souffl� dish coated with cooking spray. Place souffl� dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375� for 40 minutes or until puffy and set. While squash is baking, bring 2 quarts water and 1/2 tsp. salt to a boil in an 8-quart stockpot or Dutch oven. Add Swiss chard; cover and cook 8 minutes. Drain well; toss with butter. Serve immediately.

Yield: 6 servings
Serving size: 1/2 C. souffle and 1/4 C. greens

Calories: 138
Fat: 4.5g
Fiber: 2.2g