Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pounds medium size yellow squash
- 2 eggs beaten
- 1 cup bread crumbs
- 2 tablespoons chopped onion
- 4 ounces butter softened
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- nonstick vegetable spray
- additional bread crumbs for topping
Directions
Trim ends of squash and cut into large pieces.
Drop squash into an large saucepan with enough boiling water to cover.
Return to boil then reduce heat and cook for 10 minutes.
Drain well then mash.
In a large mixing bowl combine squash with eggs, bread crumbs, onion, butter, sugar, salt and pepper then turn into a lightly sprayed casserole.
Cover with a light layer of bread crumbs and bake at 350°F for 35 minutes.
Category:Cathy's Recipes
Category:Casserole Recipes
Category:Summer squash Recipes
Category:Egg Recipes