Entree
4 servings
30 minutes
40-45 minutes
Chef Ida Rodriguez
2 cups Acorn Squash or any other variety of Winter Squash, peeled and cubed
1 cup Cottage Cheese
2 Eggs
1/4 teaspoon Ground Nutmeg
2 cups Brown Rice cooked
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, and nutmeg. Blend until smooth.
Pat cooked rice on the bottom of a 10x6x2 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.
