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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 100.2
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 129.8 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Baked Summer Squash calories by ingredient
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Baked Summer Squash

Submitted by: SINABUNN

Introduction

I love the baked squash at Dixie Cafe and found a copy-cat recipe online. It called for whole eggs, butter and sugar, so I adapted the recipe to make it diet friendly. It tasted exactly like DC's. Buttery, sweet creamy/crunchy comfort food! I love the baked squash at Dixie Cafe and found a copy-cat recipe online. It called for whole eggs, butter and sugar, so I adapted the recipe to make it diet friendly. It tasted exactly like DC's. Buttery, sweet creamy/crunchy comfort food!
Number of Servings: 6

Ingredients

    3 lbs summer squash (about 6)
    1/4 C liquid egg substitute (Eggbeaters)
    1/2 C dry plain breadcrumbs, divided use
    1/4 C light margarine (4 tbsp)
    1 packet sugar substitute
    1/2 medium onion, chopped
    salt & pepper to taste

Directions

Chop and boil squash until tender, about 15 min. Drain and mash.

Stir in all other ingredients, reserving 3 tbsp of the breadcrumbs for topping.

Spread mixture into sprayed baking dish and sprinkle with remaining breadcrumbs.

Bake at 350 until browned, appx. 30 minutes.

Put under broiler (HI) for appx. 3 minutes for crunchier topping.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SINABUNN.






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