Preheat oven to 400°.
Arrange squash in a single layer on a pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand at least 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
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|Serving Size: 1 Serving (432g)|
|Recipe Makes: 4|
|Calories from Fat: 154 (33%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 339.2mg||104 %|
|Sodium 885.2mg||31 %|
|Potassium 673.3mg||18 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 46g|
|Protein 29.1g||42 %|
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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: 464
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