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Yellow Squash Casserole Recipe
|Yellow squash||4 Medium, cut into 1 inch cubes|
|Yellow onion||1 Medium, chopped|
|Unsalted margarine||1 Tablespoon|
|Egg white||1 Large|
|Cracker crumbs||3⁄4 Cup (12 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Non-stick cooking spray||1|
Serving size: Complete recipe
Calories 1308 Calories from Fat 179
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 2.7 g13.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 571.6 mg23.8%
Total Carbohydrates 222 g74%
Dietary Fiber 60.3 g241%
Sugars 120.4 g
Protein 73 g145.9%
Vitamin A 10.8% Vitamin C 0.28%
Calcium 0.8% Iron 1.2%
*Based on a 2000 Calorie diet
In a large heavy saucepan, bring the squash to a boil in an inch of water; add the onion and cook, covered, over moderately high heat for 10 minutes or until the squash is just tender.
Drain and coarsely mash the squash and onion.
Add 1/2 tablespoon of the margarine, the egg white, 1/2 cup of the cracker crumbs, and the nutmeg and pepper, and stir until blended.
Coat a shallow 8"x 8"x 2" baking pan with the cooking spray.
Spoon the squash mixture into the pan and smooth the top with a spatula.
In a 7 inch skillet, melt the remaining margarine over low heat; add the remaining cracker crumbs, mix and toss well, and sprinkle over the squash.
Bake, uncovered, for 30 minutes.