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      • Easy & Quick Spicy Gazpacho
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      • Almond-Crusted Pork with Dipping Sauce
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      • Chicken with Snap Peas
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      • Spicy 3-Bean Vegetarian Chili
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      • Herb-Rubbed Pork Tenderloin
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Velvety Squash Soup

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photo of completed Cottage Cheese Omelet recipe

Makes 5 servings. Serving size: 2 cups.
Recipe from Cooking Light.



Ingredients
1 (3-pound) butternut squash
1 (2-pound) acorn squash
Cooking spray
2 cups coarsely chopped onion
2 teaspoons canola oil
5 cups fat-free, less-sodium chicken broth
⅔ cup apple cider
2 tablespoons molasses
1 teaspoon curry powder
¾ teaspoon salt
⅛ teaspoon ground red pepper
⅔ cup half-and-half
Chopped fresh thyme (optional)
Yogurt (optional)
Ground Peppercorns (optional)

​
​Nutrition 
Calories:   310
Total fat:  6g
Cholesterol:  12mg
Sodium:   836mg
Total Carbs:  65g
Dietary Fiber: 8g
Protein:  6g
​
Directions
  1. Preheat oven to 425°F.
  2. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.
  3. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
  4. Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes.
  5. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated.
  6. Garnish with thyme, if desired.
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