- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 2 cups Winter Squash sampler peeled and cubed
- 1 cup Cottage Cheese
- 2 Eggs
- 1/2 cup Milk
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Organic Grinders (Herb de Provence)
- 2 cups Brown Rice cooked
- 1/4 cups Nuts chopped
Directions
In a pan with a small amount of water, cook the squash for about 10 minutes or until very tender. Drain. In a blender, mix together cottage cheese and eggs till smooth. Add squash, milk, herbs de Provence, and nutmeg. Blend until smooth. Pat cooked rice on the bottom of a 10 x 6 x 2 inch casserole dish. Pour squash mixture on top. Bake at 350° F for 40 - 45 minutes or until set. Let stand for 5 minutes. Sprinkle with nuts. Cut into squares and serve immediately.
