Squash Casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 130.4
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 422.4 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 5.1 g

View full nutritional breakdown of Squash Casserole calories by ingredient
Submitted by:

Introduction

A healthier version of an old southern recipe A healthier version of an old southern recipe
Number of Servings: 6

Ingredients

    2 pounds Squash, Zucchini & Yellow
    1/2 tsp Pepper, black
    3/4 tsp Salt
    1 cup onions, chopped
    5 tbl Bread crumbs, plain
    5 Tbl Publix Egg Stirs (or other egg substitute)
    6 Tbl Smart Balance Light Buttery Spread, melted and divided into two 3-Tbl servings
    5 tbl almond meal

Directions

PREHEAT an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish

PLACE the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in bread crumbs, onion, egg substitute, 3 tablespoons of butter, sugar, salt, and pepper until thoroughly combined.

SPREAD the mixture into the prepared baking dish. Drizzle the top of the casserole with the remaining melted butter, and sprinkle with almond meal

BAKE in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Serving Size: Makes 6 1-cup (scant) servings

Rate This Recipe