Try this Zippy Squash Casserole recipe, or contribute your own.
Suggest a better descriptionWash squash thoroughly; trim off ends. Place in boiling salted water to = cover. Cook 15 to 20 minutes or until tender; drain and mash. Combine next 10 ingredients; add squash, stirring well. Spoon squash=20 mixture into a buttered 1-1/2 quart casserole. Combine breadcrumbs and = 1=20 tablspoon melted butter; sprinkle over squash mixture. Bake at 350=20 degrees for 20 minutes. SOURCE: Southern Living Magazine, May, 1980. Typed for you by Nancy=20 Coleman. Yield: 4 servings Recipe By : Southern Living Magazine, May, 1980 From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 -0400 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 26 | ||
Calories from Fat: 26 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 165.8mg | 6 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 26
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