8 cups peeled and cubed butternut squash
1 cup egg whites or fat-free liquid egg substitute
2/3 cup unsweetened vanilla almond milk
2 tbsp. Truvia spoonable no-calorie sweetener
1 tbsp. maple extract
2 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 tsp. salt
2 cups miniature marshmallows
Preheat oven to 350 degrees. Spray a 9" X 13" baking pan with nonstick spray.
Place squash in a large microwave-safe bowl. Add 1/4 cup water, and cover. Microwave for 10 minutes, or until just tender enough to mash. Drain well.
Roughly mash squash. Add all remaining ingredients except marshmallows. Mix thoroughly.
Transfer mixture to the baking pan. Bake until firm, 45 - 50 minutes.
Top with marshmallows, and bake until melted and lightly browned, about 10 minutes.
1/8th of casserole: 128 calories, 0.5g total fat (0g sat fat), 229mg sodium, 30g carbs, 3.5g fiber, 10g sugars, 4.5g protein -- PointsPlus® value 4*
Thanks to Hungry Girl for the recipe and statistics.