Squash Casserole Remix

Squash Casserole Remix
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 176.1
  • Total Fat: 9.7 g
  • Cholesterol: 91.4 mg
  • Sodium: 151.0 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 9.9 g

View full nutritional breakdown of Squash Casserole Remix calories by ingredient
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A more healthy version of one of my favorites. A more healthy version of one of my favorites.
Number of Servings: 6


    7 summer squash, sliced (about 7 cups)
    1/4 cup skim milk
    2 tablespoons butter
    2 eggs, beaten
    1 bunch green onions, tops, thinly sliced
    salt and pepper to taste
    1 tablespoon sugar or agave
    3/4 cups shredded lowfat cheddar
    3/4 cups wheat germ


Preheat oven to 350. Bring a large pot of water to a boil. Add squash and cook until tender, but still firm (10 min). Drain well, patting with paper towels.
To the squash, add milk, butter, eggs, green onion tops, salt, pepper and sugar - mix well. Transfer to a 9 x 13 inch casserole dish. Sprinkle with cheese and wheat germ. Bake in preheated oven for 30 minutes.

*I have substituted 2-3 pounds of frozen sliced squash, thawed and drained for the fresh squash with good results.

Number of Servings: 6

Recipe submitted by SparkPeople user BUDGETMOM.

TAGS:  Side Items |

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