Directions:
- Place squash and onion in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until squash is tender. Drain squash and onion; add carrot, water chestnuts, and pimiento.
- Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half-and-half, stirring constantly; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, peppers, nutmeg, and hot sauce. Gradually stir in sour cream, cheese, and egg.
- Combine sauce mixture and vegetable mixture, stirring well. Spoon mixture into a lightly greased shallow 2-quart casserole. Combine stuffing mix and melted butter; sprinkle over squash mixture. Bake, uncovered, at 350° for 45 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.55 Kcal (647 kJ) | ||
| Calories from fat | 104.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 18% | |
|---|---|---|---|
| Cholesterol | 49.16mg | 16% | |
| Sodium | 226.48mg | 9% | |
| Potassium | 243.73mg | 5% | |
| Total Carbs | 9.12g | 3% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 4.48g | 9% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 102.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 106.49 Kcal (446 kJ) | ||
| Calories from fat | 71.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 18% | |
|---|---|---|---|
| Cholesterol | 33.87mg | 16% | |
| Sodium | 156.05mg | 9% | |
| Potassium | 167.93mg | 5% | |
| Total Carbs | 6.29g | 3% | |
| Sugars | 2.37g | 14% | |
| Dietary Fiber | 0.63g | 4% | |
| Protein | 3.09g | 9% | |
| Vitamin C | 3.3mg | 8% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 70.5mg | 10% | |
* 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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