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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 204.0
  • Total Fat: 7.9 g
  • Cholesterol: 68.6 mg
  • Sodium: 172.2 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 5.6 g

View full nutritional breakdown of Squash Casserole calories by ingredient
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Squash Casserole

Submitted by: LUCKY-13

Introduction

This is an old-fashioned recipe that can easily be updated by using lower calorie, low fat substitutions. Even if you make it as listed, it's yummy and definitely comfort food in cooler weather! This is an old-fashioned recipe that can easily be updated by using lower calorie, low fat substitutions. Even if you make it as listed, it's yummy and definitely comfort food in cooler weather!
Number of Servings: 6

Ingredients

    1 pound fresh yellow summer squash, sliced about a quarter-inch thick
    1 large sweet onion, diced
    .5 cup brown sugar
    2 tablespoons margarine
    2 medium eggs, beaten
    .5 cup dry bread crumbs
    .3 cup Colby cheese, diced
    1 teaspoon garlic powder (or to taste)
    dash black pepper (to taste)

Directions

Slowly cook squash and diced onion until tender, about 10-15 minutes. Drain well.

Mix squash with brown sugar (or brown sugar substitute), margarine (your choice), cheese, garlic powder, and black pepper.

Beat eggs (can use egg substitute or 1 whole egg and white of one egg). Add to squash mixture. You can add two tablespoons of milk (your choice) if you want the casserole to be a little creamier.

Spray casserole baking dish with non-stick spray, and then pour in mixture. Top with bread crumbs.

Bake at 350 degrees for about 30 minutes or until casserole is hot and bubbly. Eat as soon as possible.

This is really good when paired with baked sweet potatoes, a salad and baked chicken!

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user 1313LUCKY.






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