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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 95.5
  • Total Fat: 5.7 g
  • Cholesterol: 41.7 mg
  • Sodium: 269.7 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.5 g

View full nutritional breakdown of Carla's Mucho Squash Casserole calories by ingredient
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Carla's Mucho Squash Casserole

Submitted by: SPARKLE_LITE

Introduction

I revised the recipe for "Supreme Squash Casserole". I took out the zucchini and added more squash. This uses two grocery store packs of fresh yellow squash. Also, no mushrooms (blech...)!!!! I revised the recipe for "Supreme Squash Casserole". I took out the zucchini and added more squash. This uses two grocery store packs of fresh yellow squash. Also, no mushrooms (blech...)!!!!
Number of Servings: 12

Ingredients

    2 packages of fresh squash (7-8 cups sliced)
    1 Cup fat free ricotta cheese
    1 cup 2% colby-jack shredded cheese
    2 eggs
    3 garlic cloves
    2 large-medium onions
    2 Tbsp reduced fat sour cream
    salt, pepper, and cumin to taste

Directions

Saute onions and garlic in 2 tbsp olive oil.

Boil squash in a bit of water for 5 minutes.

Add salt, pepper, and ground cumin to the squash, and add onions and garlic when done. Stir.

about 12 servings.

Mix eggs, ricotta, and sour cream in a bowl.

Spread 1/2 of squash in the bottom of a large baking dish. Cover with 1/2 of the egg mix and 1/2 of the shredded cheese. Layer the rest of the squash on top. Spread remaining egg/ricotta mix.

Cover and bake at 375 for 35 minutes. Remove covering and sprinkle with the remaining shredded cheese. Bake for 10 more minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user SPARKLE_LITE.





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