Chedder Squash Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs. yellow crookneck squash1 cup lite sour cream2 beaten egg yolks 2 tablsp. flour2 stiff beaten egg whites11/2 cups 2%cheddar cheese, shredded3 slices bacon, crisp cooked, drained, and crumbled1/8 cup fine bread crumbs1/2 tablsp. smart balance light butter spread
Thinly slice unpeeled squash to make 6 cups. Boil in a small amount salted water 8 to 10 minutes or until tender. Timesaving Tip: I use Ziplock steam cooking bags for the microwave for this step.Drain well.Combine sour cream,egg yolks,and flour;fold in the beaten egg whites.
In a 11x8x2-inch baking dish layer HALF EACH of the squash,egg mixture,and cheese; sprinkle with all the bacon. Repeat layers of squash, egg mixture, and cheese.Mix bread crumbs and butter spread; sprinkle on top. Bake ,uncovered,at 350 for 25 min. Makes 8 to 10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JEANINEJMH.
In a 11x8x2-inch baking dish layer HALF EACH of the squash,egg mixture,and cheese; sprinkle with all the bacon. Repeat layers of squash, egg mixture, and cheese.Mix bread crumbs and butter spread; sprinkle on top. Bake ,uncovered,at 350 for 25 min. Makes 8 to 10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JEANINEJMH.
Nutritional Info Amount Per Serving
- Calories: 161.1
- Total Fat: 11.0 g
- Cholesterol: 80.0 mg
- Sodium: 275.3 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.0 g
- Protein: 10.0 g
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