Healthy bonus: Vitamin C and beta-carotene from the squash.

Ingredients

　　1 small butternut squash

　　1 1/2 tsp nutmeg

　　1 tbsp olive oil

　　2 medium yellow onions, thinly sliced

　　3/4 cup grated lowfat Romano

　　1 1/2 cups grated lowfat fontina

　　1/4 cup chopped fresh parsley

　　Grilled Pizza Crust

　　Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.

Nutrition Per Serving

　　14.1 g fat (2.5 g saturated fat)

　　55.5 g carbohydrates

　　17.3 g protein

　　4.6 g fiber

　　#### Nutritional analysis provided by Self