Cauliflower & Squash Gratin - 20g Carbs, 3g Fiber
From Womans Day magazine
Serves 6
Active: 15 min/Total: 1 1/2 hr
Planning Tip: Can be prepared through Step 2 up to 1 day ahead.
1/4 cup plain dry bread crumbs
1 head cauliflower (about 2 1/4 lb), cut in florets (8 cups)
1 medium butternut squash (about 1 1/4 lb), peeled, cut
in half, seeded and cut in 1-in chunks (4 cups)
1/4 tsp pepper
1 jar (16 oz) Alfredo sauce (we used Classico)
4 oz Gruyere cheese, shredded (1 cup)
1. Heat oven to 350 degrees F. Coat a shallow 2-qt baking
dish with nonstick spray. Sprinkle bottom with 2 Tbsp crumbs.
2. Add half the cauliflower and squash, sprinkle with 1/8 tsp
pepper and spoon 1 cup sauce over top. Sprinkle with 1/2 cup
cheese. Repeat layers once, omitting bread crumbs. Cover with
nonstick foil.
3. Bake 60 to 70 minutes until vegetables are just tender
when pierced. Uncover; sprinkle with remaining bread crumbs;
broil 5 minutes until golden.
Per serving:
274 Calories, 10g Protein, 20g Carbs, 3g Fiber, 14g Fat
(9g Sat Fat), 71mg Cholesterol, 682mg Sodium