Hungry Girl (45 page)

cup sugar-free maple syrup

¼ cup Splenda No Calorie Sweetener (granulated)

1 teaspoon cinnamon

½ teaspoon vanilla extract

¼ teaspoon salt

cup miniature marshmallows

Directions

Preheat oven to 350 degrees.

Use a sharp knife to remove both ends of the squash. Peel squash and cut into large chunks, removing seeds.

Fill a large, microwave-safe dish with ½ inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (squash should be tender enough to mash, but not overcooked).

With a potato masher, food processor, or fork, mash squash thoroughly. Measure out 2 generous cups, lightly packed, and place in a baking dish.

Add all ingredients except for the marshmallows to the dish. Mix ingredients thoroughly, but do not over-stir (squash should still be pulpy). Bake in the oven for 45 to 50 minutes, until solid and not liquidy.

Top the "pie" with mini marshmallows. Return to the oven for 5 minutes or until marshmallows begin to brown. Allow to cool before serving.

MAKES 4 SERVINGS

For a pic of this recipe, see the photo insert. Yay!

Ingredients

12 large square egg roll wrappers

2 cups shredded cabbage

1 cup chopped onions

½ cup shredded carrots

½ cup chopped bean sprouts

½ cup chopped celery

½ cup canned pineapple in juice, chopped

½ cup canned sliced water chestnuts, chopped

¼ cup light or low-sodium soy sauce

2 tablespoons minced garlic

Salt and black pepper, to taste

Directions

Preheat oven to 350 degrees.

Place cabbage in a microwave-safe dish with 2 tablespoons of water and microwave for 3 minutes. Drain water and transfer cabbage to a large bowl.

Add all other ingredients to the bowl, except for the wrappers, and mix well. Season to taste with salt and black pepper. Set aside.

Place two egg roll wrappers on a clean, dry surface. Evenly place 2 heaping spoonfuls of the veggie mixture (1/12th of the total mixture) onto each wrapper, in
rows a little below the center of each square. Moisten all four edges of each wrapper with water by dabbing your fingers in water and going over the edges smoothly.

Fold the sides of each wrapper about three-quarters of an inch toward the middle to keep the mixture from falling out of the sides. Then roll the bottom of each wrapper up around the mixture and continue rolling until you reach the top. Seal the outside edge once more with a dab of water.

Repeat process with all other wrappers, making sure you have a clean, dry surface each time. Place all of the egg rolls onto a large baking pan sprayed with nonstick spray.

Lightly spray the tops of the egg rolls with nonstick spray. Bake in the oven for about 25 minutes, until golden brown. Allow to cool slightly and then cut each egg roll in half.

MAKES 12 SERVINGS

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Ingredients