4 egg whites at room temperature
3/4 c. hot water
2/3 c. instant mashed potato flakes
1 (12 oz.) pkg. frozen cooked mashed winter squash, thawed
3/4 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. ground sage
1/8 tsp. pepper
2 tbsp. minced green onion

Preheat oven to 375 degrees. In a small mixer bowl at high speed, beat egg whites until stiff peaks form; set aside.

In a large mixer bowl, pour water over potato flakes and stir until moistened. Add squash, salt, coriander, thyme, sage and pepper. Beat at medium speed until fluffy. Stir in green onion. With a whisk, gradually and gently fold squash mixture into egg whites until blended and no streaks of white remain.

Transfer to a 1-quart souffle dish or straight-sided casserole. Bake for 50 minutes or until a knife inserted in center comes out clean. Serve immediately.

Per 1/2-cup serving: 53 calories - 307.6 mg sodium - 3.3 gm. protein - 0.2 gm. fat - 10.3 gm. carbohydrate