Heat oven to 350 degrees. Butter an 8-inch casserole. Cook squash in water for 2-3 minutes, just until slightly tender. Drain; spread in the casserole. Heat butter and oil in saucepan over medium heat. Saute onion until limp, about 3 minutes. Add garlic; saute another 2 minutes. Whisk in flour, stirring constantly over medium-low heat for 2-3 minutes, until flour turns very pale gold. Whisk in milk. Stir constantly until sauce bubbles and thickens, about 3 minutes. Remove from heat. Stir in cheese, then jalapenos to taste. Pour sauce over squash in casserole. Bake uncovered for 20 minutes. FROM NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 196 (77%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 22.2mg||7 %|
|Sodium 76.1mg||3 %|
|Potassium 205.5mg||5 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.4g|
|Protein 4.6g||7 %|
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Calories per serving: 255
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