Peanutty Squash
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INGREDIENTS
- 8 To 9 squash, thinly sliced
- 2 c Medium white sauce
- (recipe on cornstarch
- box)
- 1 c Crushed, unsalted peanuts
- 4 tb Grated cheese
INSTRUCTIONS
Boil squash in a small amount of salted water for 5 minutes; drain. Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour. From vegan.zip at Michelle Stewarts SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Casserole (28g) | ||
| Recipe Makes: 1 Casserole | ||
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| Calories: 93 | ||
| Calories from Fat: 64 (69%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.1g | 9 % | |
| Saturated Fat 4.2g | 21 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 22.6mg | 7 % | |
| Sodium 357.4mg | 12 % | |
| Potassium 82.2mg | 2 % | |
| Total Carbohydrate 2.2g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2.2g | ||
| Protein 5.2g | 7 % | |
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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. |
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Calories per serving: 93
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