Hi :) jrho linked me to the request she posted about Daddykink and one link was yours to your Adore verse so I came on over and wondered if you could possibly friend me or, if it's archived somewhere, point me in the right direction *runs out of breath* Hope that's ok?! Would love to read it. :)
Hey, I'm going to hope you get this before this afternoon but I guess otherwise I'll just make a decision and whatever works, works. Since you and ipso__facto and I all seem to be big on the lo-cal stuff, and since there's already macaroni for the pasta-eaters, I'm considering the following low-cal squash casserole instead of my pasta dish. It seems a bit overkill to have double-pasta action, haha. If y'all don't get the message before I go to the store I'll either just go with this, or just make grilled vegetables or something *shrugs*
130 calories and 8 g fat per ¾ cup serving
Prepare and cook 2 pounds of Hubbard squash. Heat oven to 325. Mash squash. Stir in 2 T margarine, ½ cup sour cream, a finely chopped medium onion, a teaspoon of salt, and ¼ t pepper. Pour into ungreased 1 quart casserole. Bake uncovered 25-30 minutes or until bubbly around edge.
Likewise added. And that whole recipe-copying bit was pointless anyway b/c there was no Hubbard squash at the store today, lol. I just got a little of everything (two acorn squash, one small butternut, and an eggplant for variety) and I can bake whatever people want, to varying degrees of healthiness :-D Veggies are good like that. See you tomorrow!
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You'll be added ASAP.
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130 calories and 8 g fat per ¾ cup serving
Prepare and cook 2 pounds of Hubbard squash. Heat oven to 325. Mash squash. Stir in 2 T margarine, ½ cup sour cream, a finely chopped medium onion, a teaspoon of salt, and ¼ t pepper. Pour into ungreased 1 quart casserole. Bake uncovered 25-30 minutes or until bubbly around edge.
Sound good? I can use lo-fat sour cream.
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Can you add me as a friend, please??
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