Name: Skinny Spinach Tart With A Squash Crust
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 2 Tablespoons Olive Oil; 1/2 cups Cooked Squash (any Kind Including Canned Unsweetened Pumpkin Puree Is Fine); 2 Tablespoons Low Fat Milk; FOR THE FILLING:; 1 Tablespoon Olive Oil; 1 clove Garlic, Peeled And Minced; 1 Tablespoon All-purpose Flour; 1 cup Low Fat Milk; 1 pinch Nutmeg; 1 package Frozen Spinach (10 Oz. Package), Thawed And Drained; 2 Tablespoons Grated Parmesan Cheese; Salt And Pepper, to taste

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["Preheat the oven to 350 F.", "To make the crust, combine the flour, baking powder and salt in a bowl. Mix in the oil and then mix in the squash and milk. Knead with your hands until a dough ball forms. Press it into a 9"" tart pan (preferably one with a removable bottom). Using a fork, poke a few holes in the bottom of the dough then put the pan into the oven and bake for 15 minutes. Remove it from the oven and allow to cool for a couple of minutes but leave the oven on.", "While the crust is baking, make the filling by adding the olive oil and garlic into a large saute pan. Cook on low heat for a couple of minutes, just until the garlic softens but doesn't brown. Raise the heat to medium, add the flour and whisk together until a paste forms. Slowly whisk in the milk and continue cooking until the mixture thickens a bit. Whisk in the nutmeg and add the spinach. Season to taste with salt and pepper and allow to cook for a few minutes.", "Add the spinach filling into the crust and sprinkle on the Parmesan cheese. Return to the oven for an additional 25 minutes. Makes 8 servings at less than 150 calories per slice."]

Skinny Spinach Tart With A Squash Crust

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