Baked Squash Casserole
75
75
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 197g (6.9 oz)Amount per Serving
Calories 3211% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrate
2g
2%
Dietary Fiber 2g
9%
Sugars g
Protein
5g
Vitamin A 8%
•
Vitamin C 62%
Calcium 3%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
