Roasted Corn Pudding in Acorn Squash

Ingredients

• 2 pounds acorn squash cut in half lengthwise and seeded
• 1 tablespoon olive oil or clarified butter
• 1 cup milk
• 1 egg plus 2 egg whites
• 1/2 cup corn kernels fresh, or more if you like
• 1/4 teaspoon anise seed chopped
• 1/2 cup scallions chopped
• 1 pinch grated nutmeg freshly
• 1/4 teaspoon fine grain sea salt
• 1/3 cup cheddar cheese grated white

Nutrition

• Calories : 200 calories
• Carbohydrate : 24 grams
• Cholesterol : 55 milligrams
• Fat : 8 grams
• Fiber : 4 grams
• Protein : 11 grams
• SaturatedFat : 3 grams
• Sodium : 400 milligrams
• Sugar : 4 grams