Lite Squash Pie

10 ingredients
8 steps

Ingredients

  • 3 small squash, cubed
  • 1 medium onion, chopped
  • 12 cup light margarine spread (I use country crock)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 18 teaspoon salt & pepper
  • 12 cup Egg Beaters egg substitute
  • 2 cups part-skim mozzarella cheese, shredded
  • 1 (8 ounce) package refrigerated reduced-fat crescent rolls
  • 1 tablespoon Dijon mustard

Directions

  1. 1
    Melt butter in skillet.
  2. 2
    Add squash, onions, salt, pepper, and other spices.
  3. 3
    Cook until tender.
  4. 4
    In a small bowl mix together the eggs and the cheese; add to the squash mixture.
  5. 5
    Line one 10 inch pie pan with the rolled out crescent rolls.
  6. 6
    Spread 1 tablespoon of dijon mustard on the crust.
  7. 7
    Pour the squash mixture into the pan.
  8. 8
    Bake at 350 degrees for 30 minutes.

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