Sometimes the stuff in your fridge just happens to be the stuff you need to pull together a delicious miracle. If you're like me, it's more often the case that the one item you need is still at the store.
So last night I pulled out the leftover phyllo dough (you should always have this stuff around - it's so versatile!), the pepper with the waning shelf life, the onion, the aging broccoli, the Swiss cheese, and the butternut squash. What resulted was a tasty, low-fat strudel that had us wanting more.
1 cup chopped broccoli, steamed
1/4 cup chopped onion
1 bell pepper (any color), chopped small
1 cup butternut squash, chopped small
1 cup Swiss cheese, shredded
phyllo dough (5 or 6 sheets for each roll - this can make a few rolls and lots of leftovers)
1 cup vegetable broth
1 tsp. thyme
1 Tbl. corn starch
Preheat oven to 375. Steam the broccoli. Next, make your sauce as you'll need to add it to your other ingredients later.
Saute onion and pepper together for about 5 minutes. Add the broccoli and squash and cook through for about 3 minutes. Turn off the heat. Add 1/2 cup sauce, the Swiss cheese, and the salt and pepper.
On a flat surface, lay one sheet of phyllo dough on a towel. Spray with cooking spray and layer the remaining sheets the same way, spraying each layer. Spread about 1/2 cup of the veggie mixture onto the dough. Tuck in the short sides, then use the towel to help roll the dough up. Carefully place the roll on a baking sheet (no spraying needed). Spray top and bake for 15-20 minutes or until it's golden brown on top.
Cut into slices and serve with the remaining sauce.
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