Directions:
- Place squash in a medium saucepan; cover with water, and bring to a boil. Cover and cook 15 minutes or until tender. Drain well.
- Combine squash and next 6 ingredients (squash through egg white) in a blender, and process until smooth. Divide squash mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until a knife inserted in center comes out clean. Remove cups from water; let stand 5 minutes.
- Loosen edges of custard with a knife or rubber spatula. Invert custard cups onto individual plates. Sprinkle with nutmeg, and garnish with watercress, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.79 Kcal (267 kJ) | ||
| Calories from fat | 13.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 2% | |
|---|---|---|---|
| Cholesterol | 54.95mg | 18% | |
| Sodium | 238.59mg | 10% | |
| Potassium | 310.39mg | 7% | |
| Total Carbs | 9.84g | 3% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 4.01g | 8% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1mg | 6% | |
| Calcium | 72.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 57.74 Kcal (242 kJ) | ||
| Calories from fat | 12.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 2% | |
|---|---|---|---|
| Cholesterol | 49.74mg | 18% | |
| Sodium | 215.96mg | 10% | |
| Potassium | 280.94mg | 7% | |
| Total Carbs | 8.91g | 3% | |
| Sugars | 2.4g | 11% | |
| Dietary Fiber | 1.29g | 6% | |
| Protein | 3.63g | 8% | |
| Vitamin C | 13.5mg | 25% | |
| Vitamin A | 0.6mg | 23% | |
| Iron | 0.9mg | 6% | |
| Calcium | 65.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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