LOW CARB Squash Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups diced yellow squash2 cups crumbled cornbread1/2 cup butter, melted2 teaspoons dried sage1 (10.75 ounce) can cream of mushroomsoup1 egg, beaten1 medium onion, chopped1 tsp Splendasalt and pepper to taste1/4 heavy cream
8 servings
DIRECTIONS:
1. Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. In a bowl, mix the squash, cornbread, butter, sage, cream of mushroom soup, egg, onion, Splenda,, salt and pepper, and milk. Transfer to the prepared baking dish.
4. Bake 30 minutes in the preheated oven, or until lightly browned.
Number of Servings: 8
Recipe submitted by SparkPeople user CHERMC.
DIRECTIONS:
1. Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. In a bowl, mix the squash, cornbread, butter, sage, cream of mushroom soup, egg, onion, Splenda,, salt and pepper, and milk. Transfer to the prepared baking dish.
4. Bake 30 minutes in the preheated oven, or until lightly browned.
Number of Servings: 8
Recipe submitted by SparkPeople user CHERMC.
Nutritional Info Amount Per Serving
- Calories: 213.0
- Total Fat: 16.5 g
- Cholesterol: 75.0 mg
- Sodium: 681.9 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.7 g
- Protein: 3.1 g
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