Preheat oven to 350 degrees. Grease an 8x8 baking dish, dust with bread crumbs and set aside.
Heat butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally until edges of onion start to turn golden brown. Add garlic and cook another minute. Add squash and cook until tender and slightly browned, approximately 30 minutes. Set aside to cool.
In medium bowl,combine the beaten eggs, cheeses, basil, parsley, Tabasco, salt, pepper, nutmeg and sugar. Set aside.
Pulse 1/3 of the squash mixture in a food processor until it is chunky-smooth. Add back to the bowl with the rest of the squash and the egg and cheese mixture and stir to combine.
Pour the mixture into the prepared baking dish and top with an even coating of the breadcrumbs. Bake for 35 to 40 minutes, or until the egg sets and the casserole is slightly puffed.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 164 (33%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 128.1mg||39 %|
|Sodium 852.8mg||29 %|
|Potassium 270.1mg||7 %|
|Total Carbohydrate 62.9g||19 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 58.7g|
|Protein 21.1g||30 %|
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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: 504
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