Adapted from Weight Watchers
While the taste of this dish was good, I wasn’t thrilled with the consistency. (and I must have been sipping a pumpkin martini when I took photos. I mistakenly labeled a shot of the martini as gratin. Oops.)
- Cooking spray
- 1 tbs EVOO
- 1 Vidalia onion, thinly sliced and separated into rings
- 1 16 oz can pumpkin puree
- ½ c egg substitute
- ½ c fat-free evaporated milk
- 2 tbs fresh rosemary, chopped
- 3 tbs freshly-grated Parmigiano-Reggiano cheese
- 4 tbs Panko or bread crumbs
- Preheat oven to 400°.
- Coat a 9 X 9 inch pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat and cook onion until caramelized, stirring to prevent sticking, about 9 to 11 minutes.
- Remove from heat to cool.
- Place cooled onion, pumpkin, eggs and milk in a large bowl; mix to combine.
- Add 1 tbs of rosemary, mix and pour into prepared pan.
- Combine remaining tbs of rosemary, cheese and bread crumbs in small bowl and mix well.
- Sprinkle over pumpkin mixture.
- Lightly coat with cooking spray.
- Bake until firm and heated through, about 35 to 40 minutes.
- Slice into 6 pieces and serve.