Try this Scalloped Squash Bake recipe, or contribute your own.Suggest a better description
Preheat 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|
|Calories from Fat: 131 (82%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 160
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