Ingredients:
2 1/2 cups kabocha squash, shredded (5 Greens)
1/2 cup red bell pepper, diced (1 Green)
6 ounces Jimmy Dean turkey sausage crumbles (1 Lean)
12 eggs (4 Leans)
1/2 cup unsweetened almond milk (1/2 Condiment)
1 tsp dried sage (1/2 Condiment)
1/2 tsp salt (2 Condiments)
1/2 tsp ground black pepper (1 Condiment)
1 cup 2% reduced fat sharp cheddar cheese (1 Lean)
Directions:
Preheat oven to 350 degrees.
Lightly spray a 9 x 13 inch glass casserole dish with cooking spray and set aside. If making this the night before, use a 9 x 13 inch disposable foil pan.
Cut the kabocha squash in half with a large sharp knife using a rocking motion. Scoop out the seeds and goop with a spoon. Not sure what to call it, so goop it is :)
Cut the squash halves into wedges. Remove the skin with a knife.
Cut the wedges into large chunks so they can fit into the tube of the food processor and then shred. They don't have to be cut nicely because they are going to be shredded anyways.
Measure out 2 1/2 cups of shredded kabocha squash and spread out along the bottom of the prepared casserole dish.
Sprinkle the diced red bell pepper over the kabocha squash.
Spread the Jimmy Dean turkey sausage crumbles over the kabocha squash and peppers. No need to thaw the sausage.
Combine eggs, almond milk, sage, salt and pepper in a large mixing bowl. Whisk thoroughly. Pour the egg mixture over the sausage.
If you are cooking it in the morning, cover with foil and place in the fridge.
Sprinkle cheese on top. Bake uncovered for about 40 to 45 minutes or until cooked thoroughly. You may need additional baking time if it was in the fridge the night before. Allow to cool slightly. Divide into 6 equal portions.
Don't forget to add 2 more Greens per serving to complete your Lean and Green for the day! Enjoy!
6 Servings with 1 Lean, 1 Green, and 1 Condiment
