Scalloped Squash Bake Recipe
Servings: 8
Ingredients
- 4 lb Zucchini or possibly yellow summer
- 1 c. Water
- 3/4 c. Onion, minced
- 1 cl Garlic, or possibly 2, finely minced
- 1/3 c. Margarine or possibly butter
- 1/3 c. Flour
- 1/8 tsp Pepper
- 2Â 1/2 c. Lowfat milk
- 2 Tbsp. Beef or possibly chicken-flavor instant bouillon or possibly 6 bouillon cubes [I have sometimes substituted 1 1/2 tsp. salt when serving to religious vegetarians]
- 1 tsp Oregano leaves
- 1Â 1/2 c. Cheddar cheese, shredded (6 ounce.)
- 1 can French fried onions (3 ounce.) [I leave these out]
Directions
- Preheat oven to 350 degrees (F). In large sauce pan or possibly Dutch oven, cook squash in water, covered, 8 min or possibly till tender [it takes more than 8 min!]. Drain well. In medium saucepan, cook onions and garlic in margarine till tender; stir in flour and pepper. Gradually stir in lowfat milk, than bouillon and oregano; cook and stir till thickened. Remove from heat; stir in 3/4 c. cheese till melted. In large bowl, combine squash and sauce [I save a bowl by mixing sauce and squash IN the baking dish!]. Turn into greased 3-qt shallow baking dish (13 x 9-inch). Bake 25 min or possibly till bubbly. Remove from oven; top with remaining cheese and onions. Bake 3 min longer or possibly till cheese melts. Let stand 10 min before serving. Chill leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 145 | 55% |
| Total Fat 16.47g | 21% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 1.41g | |
| Cholesterol 28mg | 9% |
| Sodium 474mg | 20% |
| Potassium 799mg | 23% |
| Total Carbs 18.92g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 9.55g | 6% |
| Protein 12.25g | 20% |
