Two of them are berries and squashes… pretty much ANY kind of berries and ANY kind of squashes. And I am alwasy trying to come up with new ways to eat them together.
I made this recently and absolutely loved it. I know it is kind of strange but I assure you it is delicious. And simple and quick.
I used leftover acorn squash but you could just as easily use butternut, or kabocha or delicata or even carnival squash… which I am sure I will soon! I did use blueberries too – they work very well cause they don’t squish down too much when they are cooked, but if you have blackberries, by all means, use them!
I put a sprinkle of cinnamon into my scramble as it was cooking, but you could just as easily go savory with this mixture and sprinkle some crumbled bacon into it.... oh my, I just thought of that, and I am going to do it!
Squash and Blueberry Scramble
Makes 1 serving
- 1/2 cup cooked squash
- 1/2 cup fresh blueberries
- 1/2 cup egg whites (4 egg whites)
- Dash of cinnamon
- Remove the squash from the shell and mash it a bit.
- Place a non-stick skillet over MEDIUM heat and add the egg whites, cooked squash and half the blueberries.
- Sprinkle with cinnamon.
- Cook till the egg whites are firm, stirring occasionally.
- Remove to plate and top with the remaining blueberries.
Weight Watchers P+ = 5.
Calories 199; Protein 15g; Carbohydrate 37g; Fat 1g; Fibre 8g.
Scoop the flesh from the cooked squash. I love these little yellow acorn squashes.
Mash it up a bit.
Put half the blueberries into the pan along with the squash and egg whites. I love cooked and warm blueberries!
Top the cooked scramble mixture with the rest of the blueberries before serving.
What are you loving right now that is in season and local to where you live?