Directions:
- 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 cups pulp, reserving remaining pulp for another use.
- Combine 2 cups squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart soufflé dish coated with cooking spray. Place soufflé 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 teaspoon 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.69 Kcal (576 kJ) | ||
| Calories from fat | 19.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 3% | |
|---|---|---|---|
| Cholesterol | 35.52mg | 12% | |
| Sodium | 450.02mg | 19% | |
| Potassium | 965.78mg | 21% | |
| Total Carbs | 28.05g | 9% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 5.75g | 12% | |
| Vitamin C | 58mg | 97% | |
| Vitamin A | 2.1mg | 70% | |
| Iron | 3.2mg | 18% | |
| Calcium | 195.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 22.63 Kcal (95 kJ) | ||
| Calories from fat | 3.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 3% | |
|---|---|---|---|
| Cholesterol | 5.84mg | 12% | |
| Sodium | 73.95mg | 19% | |
| Potassium | 158.7mg | 21% | |
| Total Carbs | 4.61g | 9% | |
| Sugars | 0.94g | 23% | |
| Dietary Fiber | 0.84g | 20% | |
| Protein | 0.94g | 12% | |
| Vitamin C | 9.5mg | 97% | |
| Vitamin A | 0.3mg | 70% | |
| Iron | 0.5mg | 18% | |
| Calcium | 32.1mg | 20% | |
* 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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