8 C. peeled, cubed Kabocha (or butternut) Squash (about 3 lb.)
\nCooking Spray
\n2 tsp. Butter
\n2 C. thinly sliced Leek (about 2 large)
\n1 tsp. Salt
\n3 1\/2 C. lowfat 1% Milk
\n1\/3 C. Flour
\n1 C. (4oz) Gruyere Cheese
\n1\/4 tsp. Pepper
\n1\/4 tsp. Nutmeg
\n2 slices White Bread
\n2 tsp. fresh chopped Parsley
\n1 clove Garlic, minced<\/p>\n
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.<\/p>\n
Yield: 8 servings
\nServing Size: 1 cup<\/p>\n
Calories: 222
\nFat: 7.2g
\nFiber: 4.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n