Boil the squash, onion, bell pepper, and celery in salted water until tender and drain the liquid. Mix the tomatoes, egg, cheese, bread crumbs with the vegetables and transfer to a baking dish. Bake at 350 degrees for 30-45 minutes or until slightly browned on top.
*You can substitute 2/3 cup of bread crumbs for the toasted bread. I used Italian flavored bread crumbs.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 8|
|Calories from Fat: 75 (48%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 48.7mg||15 %|
|Sodium 239.4mg||8 %|
|Potassium 316mg||8 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 10.7g|
|Protein 8.5g||12 %|
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Calories per serving: 155
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