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Fresh Squash Casserole Recipe
|Yellow summer squash||1 Pound, unpeeled|
|Onion||1 Medium, chopped|
|Sprouted lentils||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Creamed cottage cheese||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Grated cheddar cheese||1⁄3 Cup (5.33 tbs)|
|Chopped chives||2 Tablespoon|
Serving size: Complete recipe
Calories 770 Calories from Fat 429
% Daily Value*
Total Fat 48 g74.5%
Saturated Fat 26.3 g131.4%
Trans Fat 0 g
Cholesterol 535.7 mg
Sodium 1080 mg45%
Total Carbohydrates 51 g17%
Dietary Fiber 9.5 g38%
Sugars 26.1 g
Protein 40 g80.7%
Vitamin A 78.4% Vitamin C 194.1%
Calcium 60.4% Iron 32.7%
*Based on a 2000 Calorie diet
Grate squash on large holes of grater.
Sprinkle with 2 tsp.salt and let stand 30 minutes.
Butter a 1 1/2 qt.baking dish.
Mix together squash, onion and lentils and put into dish.
Beat together eggs, sour cream, cottage cheese, salt and pepper.
Pour over squash.
Sprinkle cheese and chives over top.
Bake for 30 minutes until set and lightly browned.