Not nearly as complicated as a real souffle, this savory recipe comes together in minutes and then goes into the oven.
Preheat the oven to 375.
Cut 1 acorn squash in half and rub the insides with olive oil and salt. The halves will need to sit upright and hold liquid, so you may need to trim a tiny bit of the roundest part so that they don’t tip.
Cover the squash with foil, place on a cookie sheet and bake until they are just soft. Remove from the oven.
Clean and dice 1 leek and 1 carrot and saute them in 1 T. olive oil until the leeks are soft. Allow to cool
Trim and dice a dozen green beans.
In a bowl beat together 1 C. milk, 1 egg, and 2 egg whites. Add the green beans, salt and pepper, and a dash of nutmeg. Then add the leek/carrot mixture.
Pour the mixture into the upturned squash halves, making sure that each half gets the same amount of veggies.
Return to the oven and bake another 20 minutes, uncovered, until the liquid has set and a knife inserted comes out clean. Sprinkle with cheddar cheese and broil on low for a few minutes to brown the cheese and top.