Squash, Leek & Cheddar Soufflé with Greens

Note from Cheri: Here's a colorful and elegant winter dish that can stand in as a main course for your vegetarian friends. This recipe is reprinted with permission from Vegetarian Celebrations by Nava Atlas and Jennifer Josephy. This recipe is part of Marilyn Helton's Diabetic Friendly, Vegetarian Thanksgiving feast. For lots more diabetic friendly recipes and information, click here to check out Marilyn's Diabetic Dining on Fabulous Foods column, right here at Fabulous Foods.

2 medium butternut squashes, about 1-1/4 pounds each 1 pound Swiss chard or fresh spinach, washed, stemmed & chopped 2 tablespoons margarine 1 large or 2 medium leeks, white part only, well rinsed, sliced into 1/4-inch rings 2 shallots, minced 2 cloves garlic, minced 1/2 cup low fat milk or soymilk 2 eggs, at room temperature, separated, plus 1 additional egg white 1-1/2 cups grated sharp Cheddar cheese 1/8 teaspoon nutmeg salt & freshly ground pepper to taste

Serves 8 Preheat oven to 325° F degrees. Cut the squashes in half lengthwise & scoop out the seeds & fibers. Place in shallow, foil-lined baking dishes and cover with lid or more foil. Bake for 50 to 60 minutes, or until quite soft when tested with a knife. Steam the chard or spinach in a large saucepan until just wilted. Place in a colander until cool enough to handle. Heat the margarine in a skillet and add the leek, shallots & garlic. Add 2 tablespoons of water and sauté, covered, for 10 minutes, stirring occasionally. Uncover & continue to sauté until the leek rings become slightly touched with gold. Remove from heat. When the squash is cool enough to handle, scoop out all the pulp & place in a mixing bowl. Mash until smooth, then stir in the milk & lightly beaten egg yolks. Squeeze the moisture out of the chard & chop finely. Stir into the squash mixture, followed by the grated cheese & seasonings. Beat the egg whites until they form stiff peaks. Fold into the squash mixture gently. Pour into a shallow, oiled 2-quart casserole dish (a round one looks very nice). Bake for 45 to 50 minutes or until the top is golden. Per Serving: 296 Cal; 17g Fat; 13g Pro; 29g Carb; 99mg Chol; 638mg Sodium Exchanges: 1 Bread/Starch; 1-1/2 Meat; 1 Veg; 3 Fats