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1. Heat oven to 400ºF.
2. Toss squash with oil. Spread onto baking sheet. Bake 15 min. or until tender. Meanwhile, flatten bread slices with rolling pin. Press 1 piece onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
3. Combine squash and tomatoes; spoon into bread cups. Beat remaining ingredients with whisk until well blended; spoon over squash mixture.
4. Bake 15 to 18 min. or until centers of filling are set and tops are golden brown.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 17 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 1.7mg||1 %|
|Sodium 198.3mg||7 %|
|Potassium 404.1mg||11 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 19.1g|
|Protein 3.5g||5 %|
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Calories per serving: 113
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