Today’s recipe is not just easy to make, but super easy on your stomach too. You will need:

1 Squash
7 Stems of Parsley
½ Cup of crumbled Feta or Goat Cheese
½ Cup of Yogurt
1 Egg
1 Tablespoon of Olive Oil

First you rinse the Squash well. Then you shred it using a cheese grater with bigger holes. Do NOT peal the squash first. Keep the skin. That’s where all the good stuff is.

 

You can then mince the Parsley in smallest possible pieces. Mix the squash and the parsley in a bowl. You can season it with some salt if you want, but the cheese, that we’ll be adding in a moment, is already salty.

Take a small metal loaf pan and grease it with Olive Oil. After, take half of the Squash and Parsley mix and lay it on the bottom of the pan. Sprinkle the crumbled cheese over the whole layer. Then the other half of the shredded Squash and Parsley mix on top.

 

Place the loaf pan in the middle of the oven, on 400 F. Let it bake for 25-30 minutes. The squash will start to brown a little.

 

The final step is to take the half a cup of Yogurt and one egg and beat them together in a bowl. Take the dish out of the oven and pour this mix on the top. Put the dish back in the oven and let it bake for 10 more minutes.

The egg, yogurt and cheese are your protein in this meal. Mixed with the light calorie content of the Squash, is what makes it healthy and light.

Take it out of the oven and let it cool of for few minutes to avoid burning your mouth.