Tuesday, October 06, 2009
Squash Bowls and Pumpkin Mousse
1 acorn squash
2 TBSP brown sugar
Cut acorn squash in half, length-ways, and scoop out the seeds. Spray each half with butter spray and place 1 TBSP of brown sugar in each hole.
Place squash halves in a 400 degree oven and roast until soft. You may also make this in the microwave.
Take out of oven when tender and let sit for about 5 minutes, or easy to touch. Carefully cut the squash from the shell, creating a "bowl."
1 can pumpkin
1 container fat free whipped topping
1 box sugar free vanilla pudding
Mix pumpkin, topping and pudding. Add seasonings to taste. Let rest for 1 hour before serving. NOTE: You can add 1/4 c. Splenda to the mix, but I don't, because it tastes too sweet to us.
VERDICT: The squash bowls are cool, because you can take squash off the sides and dip it in the brown sugar. And, the pumpkin mousse tastes like pie without all of the calories!