Step 1

Pre-heat oven to 350 degrees.

Step 2

Wash and dry your squash and grate them finely. OR, you can use a food processor or salsa maker to “rice” them if you don’t like the strands.

Step 3

In a large bowl, combine your riced squash (no need to drain), pumpkin, liquid egg whites, oats, creamer, protein powder, stevia, vanilla, baking powder, and spices. Mix well and pour into a parchment-lined 9x9 pan. Bake for 40-45 minutes or until set. The bottom might remain a little wet because of the veggies. That’s normal.

Step 4

If you want to make the optional "frosting", just combine yogurt, cream cheese, salt and cinnamon. Spread on top of the whole recipe.

Step 5

Let them cool before cutting into 6 pieces. I love mine chilled in the fridge, then served in a bowl with additional yogurt and almond milk reddi whip.

Step 6

Keep refrigerated, and Enjoy!