Directions:
- Wash squash. Cut into 1/2-in rings; remove and discard seeds and membranes. In a shallow dish, beat eggs and milk. In another shallow dish, combine the cornmeal, brown sugar, cinnamon, salt and nutmeg. Dip squash rings into egg mixture, then into cornmeal mixture; turn to coat.
- Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter. Cover and bake at 400° for 25 minutes. Uncover; bake 10 minutes longer or until the squash is tender. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.35 Kcal (1023 kJ) | ||
| Calories from fat | 108.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 18% | |
|---|---|---|---|
| Cholesterol | 81.61mg | 27% | |
| Sodium | 133.86mg | 6% | |
| Potassium | 580.8mg | 12% | |
| Total Carbs | 32.14g | 11% | |
| Sugars | 9.54g | 38% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 4.61g | 9% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 82.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 121.55 Kcal (509 kJ) | ||
| Calories from fat | 53.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 18% | |
|---|---|---|---|
| Cholesterol | 40.6mg | 27% | |
| Sodium | 66.59mg | 6% | |
| Potassium | 288.92mg | 12% | |
| Total Carbs | 15.99g | 11% | |
| Sugars | 4.74g | 38% | |
| Dietary Fiber | 1.88g | 15% | |
| Protein | 2.29g | 9% | |
| Vitamin C | 7.9mg | 26% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 12% | |
| Calcium | 41.2mg | 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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