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Baked Squash Casserole
Date added: December 11, 2007
- Servings: 10 change
- Calories per serving: 120
- Prep time: 20
- Cook time: 10
Ingredients
- 5 pound yellow squash
- 3 tsp Ener-G Egg Replacer
- 1/2 tbsp onion chopped
- 1/2 cup Green pepper diced
- 1 cup Light Whole Wheat Roll crumb Dash of pepper
- 3/10 cup sugar, brown
- 1 tsp salt, table
Recipe Method
1. Cut off tips of squash, cut each squash into 3-4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender.
2. 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.
3. Cover with a light layer of crumbs. Bake at 350 degrees until lightly browned.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 120 | 6% |
| Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 261mg | 11% |
| Carbohydrates 31g | 6% |
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