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Mixed Summer Squash Recipe
|Squash||1 1⁄2 Pound (Summer Squash, Crookneck, And Zucchini)|
|Sour cream||1 Cup (16 tbs)|
|Dill weed||1 Teaspoon|
|Vegetable salt||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Onions||1⁄3 Cup (5.33 tbs), finely chopped|
|Whole wheat pastry flour||2 Tablespoon|
|Margarine||3 Tablespoon, melted|
Serving size: Complete recipe
Calories 967 Calories from Fat 735
% Daily Value*
Total Fat 83 g128.1%
Saturated Fat 33.2 g166.1%
Trans Fat 0 g
Cholesterol 119.6 mg
Sodium 1779.4 mg74.1%
Total Carbohydrates 52 g17.2%
Dietary Fiber 11.7 g46.7%
Sugars 25.3 g
Protein 16 g32.8%
Vitamin A 91.9% Vitamin C 207.9%
Calcium 47.8% Iron 36.3%
*Based on a 2000 Calorie diet
Cut into 1/2 inch slices.
Spoon squash and onions in the bottom of a greased casserole.
Add water and tightly cover.
Bake for 20 to 30 minutes until vegetables are crisp tender.
Pour over margarine and season with vegetable salt & black pepper.
In a bowl combine sour cream, dill weed, and flour.
Stir sour cream mixture into squash.
Bake, uncovered, for 15 minutes at 350 degrees.