BUTTERNUT SQUASH and PORTABELLA MUSHROOM CASSEROLE

Hi again!  Guess what happens when you take all the stuff in your fridge (throw out the things that are no longer recognizable) and mix it all together in a casserole dish and bake it?  I was hoping you knew because I have no idea what to call it, other than lunch.  But this is what happened when I did it.  I stuffed it in a whole wheat pita and it looked like this:

Hopefully, someone out there can tell me how many calories this thing is because I consumed the whole sandwich in 2 minutes and wasn't hungry again until dinner.  I added most of it up. The Pita Pocket is 200 calories, Nutritional yeast is 110 calories, Silk Vanilla Almond Milk is 70 calories and everything else is FREE on the WW Points chart!  For those of you who are digitally challenged, that comes out to 380 calories for a very satisfying, filling, healthy lunch.  Feel free to correct me if I'm wrong.

1 Portabella Mushroom Cap                              1.5 lbs of Butternut Squash cubed
1 big hand full of Baby Spinach chopped         2 stalks of Kale chopped
10 stalks of Asparagus chopped                          3 stalks of Celery chopped
1 Sweet Onion chopped                                     1 inch of fresh Ginger grated
4 TBS Nutritional yeast         
1.5 cups of Silk Vanilla Almond Milk
1/2 tsp Nutmeg                                                   1/4 tsp black pepper
2 TBS Lite Soy Sauce                                            2 TBS dry minced garlic                       
1 Whole Wheat Pita Pocket

In a sauce pan mix the Almond Milk, nutmeg, pepper and soy sauce.  Bring it to a boil, reduce the heat and let it simmer for 10 minutes.  Remove from heat and let cool.
Line a 9 x 13 inch Pyrex baking dish with parchment paper.
Mix the spinach, asparagus, kale, celery, ginger and garlic together and spread it in the dish.
Cut the Portabella mushroom into thin slices to layer over the vegetables.  Sprinkle the Nutritional Yeast to cover the mushrooms.  Sprinkle the minced garlic over the top and bake at 375 for 80 minutes.  Its done when the squash is soft enough to squish with a fork.
You can eat it now  OR.....

Mix everything up and refrigerate over night in a covered bowl.  The liquid will absorb.
Divide the mixture into thirds.  Microwave one serving for 1 minute or until you think its hot enough.
Open your Pita Pocket and stuff as much as you want in there.

OMG are you in for a treat!
Enjoy!