Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Recipe By : Fort Worth Star-Telegram Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 18:17:16 -0400 From: Simps
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 126 (60%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 235.6mg||72 %|
|Sodium 86.8mg||3 %|
|Potassium 70.8mg||2 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.4g|
|Protein 6.4g||9 %|
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Calories per serving: 210
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