Black Eyed Pea's Baked Squash Recipe

Summary

CuisineMethod

Ingredients

 Yellow squash5 Pound
 Butter3 Tablespoon, melted
 Eggs2 , lightly beaten
 Breadcrumbs1 Cup (16 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Onion2 Tablespoon (dehydrated)
 Black pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1155 Calories from Fat 424

% Daily Value*

Total Fat 53 g80.8%

Saturated Fat 26.6 g132.8%

Trans Fat 0 g

Cholesterol 519.7 mg

Sodium 452.9 mg18.9%

Total Carbohydrates 145 g48.3%

Dietary Fiber 24.4 g97.7%

Sugars 99.3 g

Protein 44 g88%

Vitamin A 32.3% Vitamin C 3.9%

Calcium 14.2% Iron 20.9%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 350°.
Wash squash and cut offends.
Slice squash into 1/2 inch pieces.
Fill 5-quart pot 2/3 full of water and bring to boil.
Add squash.
Boil 3 to 5 minutes or until just tender.
Drain off water.
Mash squash slightly and drain off any additional water.
In large bowl of mixer or food processor, combine squash, butter, eggs, bread crumbs, sugar, onion and black pepper.
Mix well.
Place in 9 x 13-inch casserole.
Bake, uncovered, for 15 to 20 minutes.

Comments

Anonymous

cpt obvious says :

So where are the black eyed peas?
Posted on: 22 August 2010 - 8:06am
Quantcast