What you need:

• Three Chayote squash (peeled, pitted and thinly sliced)
• Three cups of spinach (chopped)
• One Cup of Low fat mozzarella cheese (shredded)
• Half a cup of crumbled blue cheese
• Two large eggs (Separate whites from the yolk, you just need the whites)
• One cup of fat free cottage cheese
• Freshly cracked pepper and sea salt ( you can add as much as you want)

*Chayote is a green pear shaped squash which has a soft central pit. It dates back to the Aztec and Mayan dynasties, who consumed Chayote as a staple diet. You may substitute zucchini or any summer squash for the chayote.

How to make it:
You have to preheat your oven by setting it at 375 degrees. Then spread a layer of chayote in a pan. The egg whites that you separated are supposed to be beaten and mixed with cottage and blue cheese. You can also use ricotta if you don’t have cottage cheese. Then, evenly spread one thirds of this mix over the chayote as a second layer, followed by the spinach, which would be your third layer. Sprinkle one fourth of the mozzarella on top of the third layer, and then add another layer of chayote slices along with the rest of the mozzarella. You have to bake all of this together for at least thirty minutes, but the timing mostly depends on how fast your casserole sets. This varies from oven to oven, so you have to check it every now and then.

The Nutrition Content:

• Calories per serving – 141kj
• Carbohydrates – 6.5g
• Protein – 14g
• Fiber – 2g
• Cholesterol – 20mg
• Sodium – 525mg
• Potassium – 307mg.

% Calories from:

• Carbohydrate: 18%
• Protein: 39%
• Fat: 43%