Directions:
- In a large bowl, toss squash with egg. Place the cornmeal in a large resealable plastic bag. Add squash slices, a few at a time, and shake to coat. Let stand for 10 minutes.
- In a large skillet, melt 1/4 cup butter. Add half of the squash. Cook over medium heat until browned on both sides, about 5 minutes. Remove to paper towels to drain. Repeat with remaining squash and 1/4 cup butter; set aside and keep warm.
- In another skillet, saute the onion and peppers in remaining butter until tender. Add the hominy, salt and pepper; cook and stir until heated through and golden brown. Stir in the reserved squash. Serve immediately. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.73 Kcal (639 kJ) | ||
| Calories from fat | 91.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 16% | |
|---|---|---|---|
| Cholesterol | 40.77mg | 14% | |
| Sodium | 207.09mg | 9% | |
| Potassium | 176.26mg | 4% | |
| Total Carbs | 13.97g | 5% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 141.47 Kcal (592 kJ) | ||
| Calories from fat | 84.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.43g | 16% | |
|---|---|---|---|
| Cholesterol | 37.76mg | 14% | |
| Sodium | 191.82mg | 9% | |
| Potassium | 163.26mg | 4% | |
| Total Carbs | 12.94g | 5% | |
| Sugars | 1.85g | 8% | |
| Dietary Fiber | 1.85g | 8% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 18.9mg | 34% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 18.8mg | 2% | |
* 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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