Rinse squash off and then dry off. Cut off both ends. Cut squash into medium-thick size pieces. Have your butter melting in a pan on low heat at this time. Then when your ready to dip your squash slices in the egg and bread crumbs, turn up the heat to medium. Once you dip the slices in both the egg and bread crumbs, place coated squash in frying pan. Keep an eye on the squash so they dont burn or brown to fast. If they do, turn down the heat. Cook on each side for 3 minutes roughly. Shouldn’t take too long to cook, just don’t overcook them. Test for tenderness with a fork.
Buy as much squash as you think you will need for how many people you are cooking for. 1/2 to 3/4ths a normal sized squash should be good per person.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (906g)|
|Recipe Makes: Servings|
|Calories from Fat: 380 (30%)|
|Amt Per Serving||% DV|
|Total Fat 42.2g||56 %|
|Saturated Fat 19.7g||99 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 274.9mg||85 %|
|Sodium 4466.8mg||154 %|
|Potassium 2168.8mg||57 %|
|Total Carbohydrate 184.5g||54 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 166.2g|
|Protein 47.6g||68 %|
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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: 1288
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