Butternut Squash and Bacon Casserole

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 4.1 g
  • Cholesterol: 47.0 mg
  • Sodium: 213.8 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.9 g

View full nutritional breakdown of Butternut Squash and Bacon Casserole calories by ingredient
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Introduction

I sometimes make this and freeze it in containers, along with seasoned spinach or cauliflower, for low cal work lunches! I sometimes make this and freeze it in containers, along with seasoned spinach or cauliflower, for low cal work lunches!
Number of Servings: 5

Ingredients

    3 lb. fresh Butternut Squash
    0.5 large Onion, minced
    0.5 cup, chopped Green Peppers (bell peppers)
    2 slices Thick Cut Bacon, cooked and chopped
    Large Brown Egg
    1 tsp Garlic, Minced, Spice World
    0.25 cup Kraft 2% Shredded Cheddar Cheese
    0.5 tsp Pepper, black
    0.25 tsp Paprika
    0.25 tsp Celery Salt

Directions

Preheat over to 400 f. Cut butternut squash in half, lengthwise, and scoop out seeds. Place on a pan with a little water, and add some water into the cavity of each squash half. Bake for about 2 hours until squash meat is soft. Scoop out squash meat into a large bowl, and add all other ingredients. Combine well, spray baking dish with cooking spray, and transfer mixture to dish. Bake uncovered for 35 minutes or until fully cooked. Enjoy!

Serving Size: Makes 5 Servings

Number of Servings: 5

Recipe submitted by SparkPeople user UNSEELIEROSE.

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