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Baked Squash Casserole

 

75

Yield

12

servings

Prep

10

min

Cook

35

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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
*
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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