Try this Scalloped Squash Bake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees (F). In large sauce pan or Dutch oven, cook squash in water, covered, 8 minutes or until tender [it takes more than 8 minutes!]. Drain well. In medium saucepan, cook onions and garlic in margarine until tender; stir in flour and pepper. Gradually stir in milk, than bouillon and oregano; cook and stir until thickened. Remove from heat; stir in 3/4 cup cheese until melted. In large bowl, combine squash and sauce [I save a bowl by mixing sauce and squash IN the baking dish!]. Turn into greased 3-quart shallow baking dish (13 x 9-inch). Bake 25 minutes or until bubbly. Remove from oven; top with remaining cheese and onions. Bake 3 minutes longer or until cheese melts. Let stand 10 minutes before serving. Refrigerate leftovers. From old newspaper clipping. Tested, enjoyed and typed by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #16 by Olive Oil: From Tree to Table on Jun 29, 99
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 160 | ||
Calories from Fat: 131 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 120.1mg | 4 % | |
Potassium 47mg | 1 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.9g | ||
Protein 1.4g | 2 % | |
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. |
Calories per serving: 160
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