This is a wonderful autumn side dish for a dinner party.
Cook squash until tender; drain. Add undiluted soup, water chestnuts, onion, carrots and salt and pepper; mix.
Melt margarine and add to crushed stuffing mixture. Put 1/2 of this mixture in bottom of 9x9x2" pan. Put squash mixture of top and then remaining crumbs on top. Bake 45 minutes at 350 degrees.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 200 | ||
Calories from Fat: 132 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 6.4mg | 2 % | |
Sodium 830.8mg | 29 % | |
Potassium 378.2mg | 10 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 12.6g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database 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: 200
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