Baked Summer Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 1/2 lbs about 6 medium Summer Squash1 egg1/2 cup dry bread crumbs4 tbsp smart balance buttery spread or margarine3 tbsp brown sugar2 tbsp chopped onion1 tbsp parmasan cheese if desiredServes 4 as a side dish or 2 as an entree
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender, about 15 minutes. Drain in colander and mash.
Combine with beaten egg, bread crumbs, (saving about 1 or 2 tbsp to sprinkle on top), margarine, brown sugar, (saving 1 tbsp to sprinkle on top), onion, salt & pepper to taste.
Turn into an oven proof casserole dish sprayed with cooking spray.
Mix remaining bread crumbs and brown sugar and sprinkle on top.
Bake at 350 for 20 - 25 minutes or until lightly browned
Serves 4 as a side or 2 as a entree
Number of Servings: 4
Recipe submitted by SparkPeople user LSFARR76008.
Combine with beaten egg, bread crumbs, (saving about 1 or 2 tbsp to sprinkle on top), margarine, brown sugar, (saving 1 tbsp to sprinkle on top), onion, salt & pepper to taste.
Turn into an oven proof casserole dish sprayed with cooking spray.
Mix remaining bread crumbs and brown sugar and sprinkle on top.
Bake at 350 for 20 - 25 minutes or until lightly browned
Serves 4 as a side or 2 as a entree
Number of Servings: 4
Recipe submitted by SparkPeople user LSFARR76008.
Nutritional Info Amount Per Serving
- Calories: 239.8
- Total Fat: 11.5 g
- Cholesterol: 53.1 mg
- Sodium: 214.6 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.9 g
- Protein: 7.0 g
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