This is a good holiday recipe because it's similar in texture to dressing and just goes good with Thanksgiving and Christmas dinner. I like to wash, cut up, and freeze the raw squash from the garden and take it out to fix this dish around the holidays.
Boil the squash, onion, bell pepper, and celery in salted water until tender and drain the liquid. Mix the tomatoes, egg, cheese, bread crumbs with the vegetables and transfer to a baking dish. Bake at 350 degrees for 30-45 minutes or until slightly browned on top.
*You can substitute 2/3 cup of bread crumbs for the toasted bread. I used Italian flavored bread crumbs.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 162 | ||
Calories from Fat: 84 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 12 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 252.6mg | 9 % | |
Potassium 300.8mg | 8 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 9.6g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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