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 (149g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 84 (52%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 49.3mg||15 %|
|Sodium 252.6mg||9 %|
|Potassium 300.8mg||8 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 9.6g|
|Protein 9g||13 %|
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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: 162
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