Baked Squash Casserole Recipe
Servings: 10
Ingredients
- 5 lb Yellow squash
- 3 tsp Ener-G Egg Replacer
- 1/2 Tbsp. Onion, minced
- 1/2 c. Green pepper, diced
- 1 c. Light Whole Wheat Roll, crumb Dash of pepper
- 1/3 c. Brown Sugar Salt, as desired
Directions
- Directions: Cut off tips of squash, cut each squash into 3-4 pcs. Drop squash into a large saucepan with sufficient boiling water to cover. Return to a boil, reduce heat and cook till tender. Mash, reserving liquid. Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper. Turn into a 3 qt casserole which has been lightly greased or possibly sprayed with non-stick vegetable spray. Cover with a light layer of crumbs.
- Bake at 350 degrees till lightly browned.
- Makes 10 servings. Files of
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 10 servings | |
| Calories 125 | |
| Calories from Fat 15 | 12% |
| Total Fat 1.68g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 118mg | 5% |
| Potassium 670mg | 19% |
| Total Carbs 25.84g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.98g | 5% |
| Protein 5.62g | 9% |
