Baked Squash Casserole
Yield
12 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
yellow summer squash
|
|
| 3 | teaspoons |
liquid egg substitute
|
|
| ½ | tablespoon |
onions
chopped |
|
| ½ | cup |
green bell peppers
diced |
|
| 1 | cup |
bread, dinner rolls
whole wheat, light, crumbled |
*
|
| 1 | dash |
black pepper
|
*
|
| ⅓ | cup |
brown sugar
|
*
|
| 1 | x |
salt
as desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
yellow summer squash
|
|
| 15 | ml |
liquid egg substitute
|
|
| 7.5 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
diced |
|
| 237 | ml |
bread, dinner rolls
whole wheat, light, crumbled |
*
|
| 1 | dash |
black pepper
|
*
|
| 79 | ml |
brown sugar
|
*
|
| 1 | x |
salt
as desired |
*
|
Directions
Cut off tips of squash, cut each squash into 3 to 4 pieces.
Drop squash into a large saucepan with enough boiling water to cover.
Return to a boil, reduce heat and cook until tender.
Mash, reserving liquid.
Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper.
Turn into a 3 quart casserole that has been lightly greased or sprayed with non-stick vegetable spray.
Cover with a light layer of crumbs.
Bake at 350℉ (180℃). until lightly browned.
