It is yummy!
Scrub squash and trim off ends; do not peel. Slice to make 6 cups. Cook, covered, in small amount of boiling salted water for 15 to 20 minutes or till tender. Drain thoroughly; sprinkle with salt. Reserve a few slices squash for garnish. Mix together egg yolks, sour cream, and flour. Fold in egg whites. In a 12x7 1/2 x2-inch baking dish layer half the squash, half the egg mixture, and half the cheese; sprinkle bacon over. Repeat layers of squash, egg mixture, and cheese. Combine crumbs and butter; sprinkle around edge. Arrange reserved squash atop. Bake in 350 degrees oven for 20 to 25 minutes. Garnish with bacon curls and parsley springs, if desired. Makes 8 to 10 servings.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 269 | ||
Calories from Fat: 191 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 101.5mg | 31 % | |
Sodium 348.1mg | 12 % | |
Potassium 141.7mg | 4 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7g | ||
Protein 12.1g | 17 % | |
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: 269
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