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Squash Bake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 310
% Daily Value**
Total Fat 15g
22%
Saturated Fat 8g
12%
Unsaturated Fat 2g
Cholesterol 162mg
54%
Sodium 14931mg
622%
Total Carbohydrate 30g
10%
Dietary Fiber 3g
11%
Sugars 9g
Protein 16g
Vitamin A  16%Vitamin C  10%
Calcium  29%Iron  14%
Potassium  8%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Squash Bake

Date Added: January 04, 2014

Ingredients:

1 Cup Dry Bread Crumbs (seasoned or plain)
2 Tablespoons Margarine or butter * softened
2 Tablespoons Sugar brown, packed
1/2 Teaspoon Onion Salt (I used 1/8 cup onion powder)
2 Eggs beaten (up to 2)
Cup Light Cheddar Cheese grated
2 Cups Squash yellow summer squash
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Directions:

1. Cook squash in just a little bit of water until tender.

2. Drain and mash. Measure 2 cups and mix with remaining ingredients except cheese.

3. Pour into buttered 1 quart casserole and top with grated cheese.

4. Dot with butter. Bake for 30 minutes at 350 degrees.

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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Cheese, Natural Sweeteners, Onion allergies.
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