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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 253.6
  • Total Fat: 13.8 g
  • Cholesterol: 15.0 mg
  • Sodium: 326.8 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 18.8 g

View full nutritional breakdown of Rumbamel's Yummy Squash calories by ingredient
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Rumbamel's Yummy Squash

Submitted by: RUMBAMEL
Rumbamel's Yummy Squash

Introduction

I first got the recipe from a Suzanne Somers site and have altered it a bit. My 3 year old ate almost 6 oz all my himself tonight. This is great as a side dish with meatloaf! I would cut the serving sizes down, though. I calculated it for 4 dinner size portions and we eat it with a salad or small piece of meat like grilled chicken. But you could make six servings and eat it with meat loaf. The nutrition would then be 169.1 cal, 9.2 fat, 9.4 carbs, and 12.5 protein. Yum, either way! I first got the recipe from a Suzanne Somers site and have altered it a bit. My 3 year old ate almost 6 oz all my himself tonight. This is great as a side dish with meatloaf! I would cut the serving sizes down, though. I calculated it for 4 dinner size portions and we eat it with a salad or small piece of meat like grilled chicken. But you could make six servings and eat it with meat loaf. The nutrition would then be 169.1 cal, 9.2 fat, 9.4 carbs, and 12.5 protein. Yum, either way!
Number of Servings: 4

Ingredients

    -3 med. yellow summer squash cut in half and thinly sliced
    -2 large white onions cut in quarters and then thinly sliced

    -1 T Smart Balance Omega Light Buttery Spread

    -1/2 c Daisy lite sour cream
    -4 T Hormel 50% less fat real bacon bits
    -1t minced garlic
    -1/4 t heaping or a little less than 1/4 t ground nutmeg
    -1/2 c grated parmesan (I use Aldi brand)
    -1 c 2% red. fat shredded cheese
    -salt and pepper to taste

    -paprika for the top

Directions

--Mix together the sour cream, bacon bits, garlic, parmesan, shredded cheese, ground nutmeg, salt and pepper and set aside.

--After slicing your onions and squash boil until tender. Drain and then return to the pot with 1 T of buttery spread(Spart Balance). Stir until the butter is melted, then add the sour cream and cheese mix and stir until well blended and cheese is melted. Pour into a 13 x 9 x 2 casserole dish and sprinkle with paprika. Bake at 350 degrees for 30 min until bubbly.

--Makes 4 servings as a main dish with a small portion of meat like chicken or 6 servings with say meatloaf and salad. (not calculated in the nutritional values)

--Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user RUMBAMEL.






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Member Ratings For This Recipe

  • I made this recipe using sliced yams....a definite do again
    Thanks - 1/5/10

    Reply from RUMBAMEL (1/5/10)
    Really, I wouldn't have guessed bacon, sour cream, parmesan and regular cheese would go with yams....who knew!


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  • Fabulous!! The whole family loved this and have requested it again asap!! The only changes I made were in sauteing the onion and squash in 1 T. olive oil as opposed to boiling it. I also put the shredded cheese on top before baking it instead of mixing it in and I didn't use nutmeg, personal pref. - 10/3/09

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