Preheat oven to 350. Grease/spray a casserole dish; set aside.
Cut the peeled, desseded squash into 2" pieces.
Steam/boil the squash or about 15 minutes or until soft.
Drain and shake off all excess water.
Return drained squash to pot and mash with the butter, rf sour cream, onion, and parm cheese.
Briskly stir in the beaten eggs.
Add the salt, allspice, and pepper. Stir well.
Pour mixture into the prepared casserole dish. Sprinkle with the crushed crackers.
Bake at 350 for 45 minutes.
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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 8|
|Calories from Fat: 150 (47%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 289.9mg||89 %|
|Sodium 307.2mg||11 %|
|Potassium 817mg||21 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 28.2g|
|Protein 13.4g||19 %|
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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: 320
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