In a large pan, combine squashes, onions, water and 1/2 tsp salt. Cover and cook until tender, about 6 minutes. Drain and set aside. Combine crumbs and butter. Spoon half into a white corelle deep dish. Combine soup, water chestnuts, carrot, mayo, pimentos, sage, pepper, and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and remaining crumb mixture. Bake uncovered at 350 for 30 minutes until lightly browned and bubbly.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 339 (80%)|
|Amt Per Serving||% DV|
|Total Fat 37.7g||50 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 3g|
|Cholesterol 84mg||26 %|
|Sodium 1190.6mg||41 %|
|Potassium 402.5mg||11 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 15.6g|
|Protein 6.7g||10 %|
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Calories per serving: 426
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