Photo: Chiara Conti
Skinny Spinach Tart with a Squash Crust
13 ingredients
25 min + 40 min
8
openrecipes
Trying to eat lighter but still want crust? This version replaces most of the fat in a standard crust with healthy and delicious squash!
Estimated Nutrition (whole recipe, rough)
746
Calories
21g
Protein
24g
Fat
110g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE CRUST:
- 1 teaspoon All-purpose Flour
- ½ teaspoons Baking Powder
- 2 Tablespoons Salt
- ½ cups Olive Oil
- 2 Tablespoons Cooked Squash (any Kind Including Canned Unsweetened Pumpkin Puree Is Fine)
- 1 Tablespoon Low Fat Milk
- 1 clove FOR THE FILLING:
- 1 Tablespoon Olive Oil
- 1 cup Garlic, Peeled And Minced
- 1 pinch All-purpose Flour
- 1 package Low Fat Milk
- 2 Tablespoons Nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes