Hungry Girl Goes… in Search of Holiday Side Dishes!

Hungry Girl Goes… in Search of Holiday Side Dishes!

If you're looking to bring some WOW to your holiday spread, you need these recipes...

Super-Savory Mashed Butternut Casserole

This is one amazing dish. There's bacon; there's cheese… What's not to love?

3 slices center-cut bacon or turkey bacon
1 1/2 cups chopped sweet onion
1 tbsp. light whipped butter or light buttery spread
1/8 tsp. cayenne pepper
3/4 tsp. salt
8 cups cubed butternut squash
1 tsp. chopped garlic
1/4 tsp. black pepper
3 wedges The Laughing Cow Light Creamy Swiss cheese

Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, butter, and cayenne pepper. Sprinkle with 1/4 tsp. salt. Cook and stir until slightly softened, 3 - 5 minutes.

Reduce heat to medium low. Stirring frequently, cook until browned and caramelized, 20 - 25 minutes. Remove from heat.

Meanwhile, bring a large pot of water to a boil. Add squash and cook until very tender, 10 - 15 minutes.

Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Drain squash, and transfer to a large bowl. Mash with a potato masher.

To the large bowl, add garlic, black pepper, and remaining 1/2 tsp. salt. Add cheese wedges, breaking them into pieces, and mix well.

Evenly transfer squash mixture to the baking pan, and top with caramelized onion. Chop or crumble cooked bacon, and sprinkle over the onion.

Bake until entire dish is hot, about 15 minutes. Serve and enjoy!


Each serving (1/6th of recipe, about 3/4 cup) has 143 calories, 3g fat, 26.5g carbs, 4g fiber, 4.5g protein and a PointsPlus® value of 4.

Toasty Marshmallow Sweet Potato Skins

Forget the sweet potato casserole… Try this spin on the holiday favorite instead!

Five 8-oz. orange sweet potatoes, uniform in shape
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 tbsp. brown sugar (not packed)
1 1/4 cups mini marshmallows

Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Pierce potatoes several times with a fork. On a microwave-safe plate, microwave for 15 minutes, until potatoes are soft.

Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch inside the skin. Discard the potato pulp (or reserve for another use).

Place hollow shells on the baking sheet. Sprinkle with cinnamon, nutmeg, and salt.

Bake until the edges begin to crisp, about 10 minutes.

Top with brown sugar and marshmallows. Bake until marshmallows puff up and lightly brown, 3 - 4 minutes.


Each serving (1/10th of recipe, 1 skin) has 74 calories, <0.5g fat, 17.5g carbs, 1.5g fiber, 1g protein and a PointsPlus value of 2.

Where will Hungry Girl go next week? Check back Wednesday to find out!

More like this


Hungry Girl, Food & Recipes
Free Newsletter Get it now