Vegetable Squash Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.9
  • Total Fat: 4.8 g
  • Cholesterol: 65.2 mg
  • Sodium: 418.2 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 6.3 g

View full nutritional breakdown of Vegetable Squash Bake calories by ingredient
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Number of Servings: 8


    * Butternut Squash, 2 cup, cubes (remove)
    * Stove Top Stuffing Mix, 2 serving (makes 1/2 cup prepared) (remove)
    * Onions, raw, .5 cup, chopped (remove)
    * Peppers, sweet, red, raw, sliced, .5 cup (remove)
    * Egg, fresh, 2 large (remove)
    * *Milk, 2%, .33 cup (remove)
    * Parmesan Cheese, grated, .25 cup (remove)
    * Red Ripe Tomatoes, 1 cup, chopped or sliced (remove)
    * Feta Cheese, .5 cup, crumbled (remove)
    * Spinach, fresh, .25 cup (remove)

    Salt, pepper


Peel butternut squash and chop into 1" cubes. Place in boiling water and boil 20 minutes, or until tender. Mash in bowl with milk and eggs.

Combine chopped onion, pepper, parmesan cheese and 1 cup dry stuffing mix. Stir into squash mixture.

Place into greased casserole pan. Salt and pepper to taste. Top with shredded spinach, diced tomatoes, and crumbled feta cheese.

Bake for 40-45 minutes at 350, or until browned.

Number of Servings: 8

Recipe submitted by SparkPeople user RACROBIN.

TAGS:  Side Items |

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