Boil squash and onion until tender in a covered pan containing 1 inch water, salt and sugar. Drain well and mash. Combine with remaining ingredients, except bread crumbs. Place in a buttered casserole and top with bread crumbs. Bake at 375? for 25 minutes or until edges are puffy and brown. This is best when made ahead and refrigerated a few hours or overnight until baking time. Yield: 6 to 8 servings. NANCY JENNINGS (MRS. BOO) From
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|Serving Size: 1 Serving (445g)|
|Recipe Makes: 6|
|Calories from Fat: 403 (64%)|
|Amt Per Serving||% DV|
|Total Fat 44.8g||60 %|
|Saturated Fat 18.3g||92 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 761.4mg||234 %|
|Sodium 481.1mg||17 %|
|Potassium 1011.9mg||27 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 22.9g|
|Protein 34.7g||50 %|
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Calories per serving: 633
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