- 4
- 10 mins
- 90 mins
Ingredients
- 1 1/2 cups chopped broccoli
- 2 medium sized acorn squashes
- 1/2 cups grated sharp white cheddar cheese
- 1 egg + 2 egg whites, whisked
- 1 cup milk (I used 1%)
- 1/2 cups onion, diced
- 2 medium cloves garlic, minced
- 1/4 tsp fine grain sea salt
- 1 tbs olive oil
- black pepper
Preparation
Step 1
1. Preheat your oven to 375*
2. Cut squash in half lengthwise + seed. I scrape out a little of the flesh as well, so there is more room for the filling. [Cutting the squash is the hardest part of this recipe!]
3. Rub the squash with a light coating of olive oil.
4. Place the squash in a deep baking dish, cut side up, covered in foil. Bake for about 40 minutes or until just tender.
5. Combine the milk, eggs, broccoli, garlic, onion, salt + pepper in a bowl.
6. Fill the squash about 3/4 of the way with the filling. This recipe should fill 3 whole squashes. *I typically make 2, and fill 2 ramekin dishes [or other small oven safe bowl] with the rest of the filling.
7. Carefully place the baking dish back in the oven and bake for about 40-50 minutes, or until the pudding is set.
8. Just before it’s done, sprinkle with shredded cheese and broil for 2-3min until bubbly + brown. Watch it closely!