Boil whole squashes for 20 minutes. Peel, halve, seed, and chop cooked squash. One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs. Layer buttered 9-by-12-inch baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash. Sprinkle jalape?o, onions, and bell peppers on each layer. Pour egg mixture over squash, and bake at 350 degrees for 15 minutes or until custard sets. SOURCE: Featured in the Summer 1988 issue of Domain Magazine MM-format by Petra
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|Serving Size: 1 Recipe (1106g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1152 (71%)|
|Amt Per Serving||% DV|
|Total Fat 128g||171 %|
|Saturated Fat 56.2g||281 %|
|Monounsaturated Fat 43.8g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 3366.7mg||1036 %|
|Sodium 1691.3mg||58 %|
|Potassium 1453.5mg||38 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 18.3g|
|Protein 99.7g||142 %|
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Calories per serving: 1622
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