Directions:
- Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside.
- In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange peel, nutmeg and pepper.
- In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
- Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.31 Kcal (642 kJ) | ||
| Calories from fat | 114.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 20% | |
|---|---|---|---|
| Cholesterol | 155.35mg | 52% | |
| Sodium | 285.34mg | 12% | |
| Potassium | 107.43mg | 2% | |
| Total Carbs | 5.94g | 2% | |
| Sugars | 3.74g | 15% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 4.82g | 10% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 244.71 Kcal (1025 kJ) | ||
| Calories from fat | 182.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.33g | 20% | |
|---|---|---|---|
| Cholesterol | 247.96mg | 52% | |
| Sodium | 455.45mg | 12% | |
| Potassium | 171.48mg | 2% | |
| Total Carbs | 9.47g | 2% | |
| Sugars | 5.98g | 15% | |
| Dietary Fiber | 0.8g | 2% | |
| Protein | 7.69g | 10% | |
| Vitamin C | 2.4mg | 3% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 1.4mg | 5% | |
| Calcium | 50.2mg | 3% | |
* 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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