Cook squash in water, stirring frequently, until they are completely broken down.
Drain and set aside. Saute onions and bell peppers in melted butter, until the vegetables
are tender. Add the squash and mix thoroughly. Stir in the next three ingredients,and
cook 5 more minutes. Stir in the pimentos and the olives. Transfer squash mixture to
baking dish, place in oven, and bake 30 minutes.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 167 (80%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 46.4mg||14 %|
|Sodium 432mg||15 %|
|Potassium 101.2mg||3 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 5.7g|
|Protein 4.4g||6 %|
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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: 208
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