Place thinly cut squash into boiler and cover with water. Boil until tender. Saute onion in butter/margarine until soft. Drain squash when done and place in a mixing bowl. Add onion and butter/margarine. Add remaining ingredients (except bread crumbs) and mix throughly. Place in a casserole dish and top with the bread crumbs. Sprinkle with Parmesan cheese if desired. Bake at 350F for 35-45 minutes or until bread crumbs have browned. Serves 8-10. Posted to FOODWINE Digest by Judy Miller
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|Serving Size: 1 Serving (4120g)|
|Recipe Makes: 1|
|Calories from Fat: 2875 (48%)|
|Amt Per Serving||% DV|
|Total Fat 319.5g||426 %|
|Saturated Fat 157.7g||788 %|
|Monounsaturated Fat 95g|
|Polyunsanturated Fat 32.6g|
|Cholesterol 4779.3mg||1471 %|
|Sodium 7226.3mg||249 %|
|Potassium 7871.8mg||207 %|
|Total Carbohydrate 512.3g||151 %|
|Dietary Fiber 53.4g||214 %|
|Sugars, other 458.8g|
|Protein 299g||427 %|
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Calories per serving: 6052
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