Summer Squash Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Yellow squash7 Medium
 Salt To Taste
 Egg1 , beaten
 Tomatoes1 1⁄2 Cup (24 tbs)
 Onion1 Small, chopped
 Bread crumbs1 1⁄2 Cup (24 tbs)
 Melted butter2 Tablespoon
 Bread slices2 , crumbled

Nutrition Facts

Serving size: Complete recipe

Calories 2226 Calories from Fat 299

% Daily Value*

Total Fat 53 g81.6%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol 276 mg

Sodium 1231.7 mg51.3%

Total Carbohydrates 368 g122.7%

Dietary Fiber 103.7 g414.9%

Sugars 206.9 g

Protein 134 g268.5%

Vitamin A 67.4% Vitamin C 75.5%

Calcium 23.2% Iron 33%

*Based on a 2000 Calorie diet

Directions

Cube squash; cook for 8 minutes in saucepan in small amount of salted water.
Drain.
Combine egg and tomatoes in bowl; add 1/4 teaspoon salt.
Add remaining ingredients except bread.
Place in buttered casserole; place crumbled bread over top.
Bake at 350 degrees for 45 minutes.
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