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Summer Squash With Green Beans Recipe
|Green beans||1 Pound|
|Almonds||2 Tablespoon, slivered|
Serving size: Complete recipe
Calories 2308 Calories from Fat 507
% Daily Value*
Total Fat 59 g91.3%
Saturated Fat 21.4 g106.8%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 251.6 mg10.5%
Total Carbohydrates 407 g135.8%
Dietary Fiber 140.6 g562.6%
Sugars 249.6 g
Protein 148 g296.3%
Vitamin A 455.1% Vitamin C 3116.9%
Calcium 173.6% Iron 220.1%
*Based on a 2000 Calorie diet
Brush cut sides with oil and lay on baking sheet.
Bake in 375° oven for about 20 minutes or until tender.
Meanwhile, wash the beans, setting large ones aside for later use in a soup or stew.
Leave the small ones whole and slice the medium sized ones.
Add beans to 2 quarts boiling water and cook uncovered for 15 minutes.
Turn beans into a skillet, shaking them over heat until all moisture has evaporated.
When dry, add butter to skillet and shake pan until butter has melted and coats beans.
Fill cooked squash with green beans and sprinkle almonds on top.