Directions:
- Cook squash and onion in a small amount of boiling water 5 to 7 minutes or until squash is tender; drain well.
- Cool slightly.
- Place vegetables in container of electric blender, and process until smooth.
- Combine squash mixture and remaining ingredients; mix well and spoon into a lightly greased 2-quart shallow casserole.
- Bake, uncovered, at 350-degrees for 35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.04 Kcal (1486 kJ) | ||
| Calories from fat | 196.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.86g | 34% | |
|---|---|---|---|
| Cholesterol | 100.69mg | 34% | |
| Sodium | 1263.43mg | 53% | |
| Potassium | 257mg | 5% | |
| Total Carbs | 22.78g | 8% | |
| Sugars | 8.49g | 34% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 17.23g | 34% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 80.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 255.84 Kcal (1071 kJ) | ||
| Calories from fat | 141.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.75g | 34% | |
|---|---|---|---|
| Cholesterol | 72.55mg | 34% | |
| Sodium | 910.43mg | 53% | |
| Potassium | 185.19mg | 5% | |
| Total Carbs | 16.41g | 8% | |
| Sugars | 6.12g | 34% | |
| Dietary Fiber | 0.85g | 5% | |
| Protein | 12.42g | 34% | |
| Vitamin C | 0.8mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 9% | |
| Calcium | 58.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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