Posted by: inyomouth | September 1, 2009

Spinach and Artichoke Pie with Spiced Squash and Yams


SPINACH AND ARTICHOKE PIE: a healthy crustless vegetable quiche


  • 10 ounces frozen spinach
  • 1 cup sliced mushrooms
  • 1 cup artichoke heart, chopped
  • 1/2 teaspoon olive oil
  • 1/2 cup fat-free cottage cheese
  • 2 teaspoons garlic, minced
  • 1/2 medium onion, chopped
  • 3 Eggs
  • Salt
  • Pepper


Preheat oven to 350 degrees. Sauté mushrooms and onions in olive oil with garlic. Add spinach and cook until liquid has reduced. Mix vegetables with remaining ingredients, salt and pepper to taste.  Pour into a greased pie dish. Bake 45 minutes.

SPICED SQUASH AND YAMS: inspired by sweet potato and squash bake

Inspinachpieglazedsquash03gredients (measurements approximate):

  • 1 large yam
  • 1 large acorn squash
  • 1 Tbsp olive oil
  • 2 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg


Pierce squash and yam several times with fork. Microwave each 5-8 minutes. Slice squash into quarters and remove seeds. Cut yam into rounds. Brush both with olive oil and arrange in pan (squash should be peel side down).

In a small bowl combine brown sugar and spices. Blend together. Sprinkle over squash and yam. Bake in oven at 350 degrees for 5-10 minutes or until it is golden brown and the spiced sugar mixture has melted in.

(This can go in the oven with the spinach artichoke pie during the last few minutes of cooking time so they come out at the same time to be served together.)



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