Recipe Instructions:
Ingredients
2 c (170g) cubed butternut squash
2 c (50g) lightly packed kale leaves, finely shredded
¼ c (19g) shredded mozzarella
1 ¾ c (420mL) egg whites
1 tsp (1g) dried basil
½ tsp (1g) cayenne pepper
Preheat the oven to 325°F, and lightly coat a 9”-round cake pan with nonstick cooking spray.
Add the butternut squash to a microwave-safe bowl, and tightly cover with plastic wrap. Microwave on HIGH for 3 minutes. Remove the plastic wrap, and when the butternut squash is cool enough to handle, chop it finely and sprinkle into the prepared pan.
While the butternut squash cooks, add the kale to a pan lightly coated with nonstick cooking spray. Cook, stirring constantly, over medium-low heat for 2-4 minutes or until the kale is dark green and completely wilted. Remove from the heat and sprinkle into the prepared pan. Sprinkle the mozzarella on top of the butternut squash and kale.
In a large bowl, lightly whisk together the egg whites, basil, and cayenne. Carefully pour the egg whites into the prepared pan. Bake at 325°F for 35-40 minutes or until the center no longer jiggles. Cool for at least 5 minutes before slicing into 8 wedges.
