Squash Parmesan Recipe


MethodMain Ingredient


 Onion1 Small, peeled and chopped
 Yellow squash3 Small, sliced 1/4 inch thick (About 1 Pound)
 Water1⁄4 Cup (4 tbs)
 Milk1 Cup (16 tbs)
 White bread slice3 , with crusts removed, crumbled
 Salt1 Teaspoon
 Monosodium glutamate1⁄2 Teaspoon
 Butter/Margarine2 Tablespoon, melted
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Italian dry bread crumbs1 Cup (16 tbs), flavored

Nutrition Facts

Serving size: Complete recipe

Calories 1993 Calories from Fat 556

% Daily Value*

Total Fat 65 g100.1%

Saturated Fat 33.4 g166.8%

Trans Fat 0 g

Cholesterol 142 mg

Sodium 5846.1 mg243.6%

Total Carbohydrates 271 g90.4%

Dietary Fiber 27.8 g111.3%

Sugars 59.8 g

Protein 85 g170.4%

Vitamin A 25.2% Vitamin C 15.2%

Calcium 142.3% Iron 69.5%

*Based on a 2000 Calorie diet


Place chopped onions and sliced squash in a 2-quart, heat-resistant, non-metallic casserole with water.
Cover tightly and heat on full power 7 minutes or until squash is tender.
Drain excess water.
Soak crumbled slices of white bread in 1 cup milk for 5 minutes.
Add salt, monosodium glutamate, melted butter and grated cheese to bread and milk mixture.
Stir to combine.
Pour bread and cheese mixture over squash and stir to mix together thoroughly.
Sprinkle top of mixture with Italian flavored dry bread crumbs.
Cook, uncovered, on roast for 12 minutes or until cheese is melted.
Thermometer should register 160°F.