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Peanutty Squash

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Submitted by Karree

YIELD

8 servings

PREP

10 min

COOK

65 min

READY

75 min

Ingredients

8 to 9
EACH WINTER SQUASH
thinly sliced *
2 473
CUPS ML BECHAMEL (WHITE) SAUCE
medium
4 6E+1
TABLESPOONS ML CHEESE
grated
1 237
CUP ML PEANUTS, UNSALTED
crushed *

Directions

Boil squash in a small amount of salted water for 5 minutes; drain.

Put a layer of squash in a buttered casserole dish.

Spread with white sauce and sprinkle with cheese and peanuts.

Repeat layers, ending with peanuts.

Bake at 350℉ (180℃) F for 1 hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 110 51% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 569mg 24%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 8g
Vitamin A 11% Vitamin C 17%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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