Directions:
- Place squash and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain well. Mash squash; drain once again. Set aside.
- Sauté onion, celery, and green pepper in butter in a large skillet until vegetables are tender; remove from heat. Stir in squash, cheese, cracker crumbs, eggs, milk, salt, and pepper.
- Pour mixture into a 12- x 8- x 2-inch baking dish. Bake, uncovered, at 375° for 30 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.63 Kcal (530 kJ) | ||
| Calories from fat | 52.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 9% | |
|---|---|---|---|
| Cholesterol | 66.95mg | 22% | |
| Sodium | 267.13mg | 11% | |
| Potassium | 304.71mg | 6% | |
| Total Carbs | 13.75g | 5% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 94mg | 9% | |
| Amount Per 100 g | |||
| Calories | 71.93 Kcal (301 kJ) | ||
| Calories from fat | 29.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 9% | |
|---|---|---|---|
| Cholesterol | 38.03mg | 22% | |
| Sodium | 151.74mg | 11% | |
| Potassium | 173.09mg | 6% | |
| Total Carbs | 7.81g | 5% | |
| Sugars | 3.51g | 25% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 3.02g | 11% | |
| Vitamin C | 4.1mg | 12% | |
| Iron | 0.4mg | 3% | |
| Calcium | 53.4mg | 9% | |
* 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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