Baked Summer Squash

By sexyswamprat

  • 1 lb Squash, summer, fresh, medium, FDA

  • 1/2 cup fresh chopped onion

  • 2 Pimientos, canned, whole , drained and diced (2-4oz)

  • 1/4 cup black pepper

  • 1 eggs

  • 2 tbsp light mayonnaise

  • 1 tsp salt

  • 1 cooking spray

  • 2 tbsp Cracker Crumbs, graham, plain

  • 1/4 cup Cheese, American, pasteurized, processed, low fat, shredded

  1. Begin by cooking the squash in boiling water until it is crisp and tender, roughly 15 minutes. Drain well and mash.

  2. In a medium bowl, combine the chopped onion, pimiento, chopped green pepper, egg, mayonnaise substitute, and salt. Stir in the squash.

  3. Preheat your oven to 325 degrees F and then spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with the cracker crumbs.

  4. Bake for 30 minutes.

Nutritional Facts

Calories 63.5
Total Carbs 7.6g
Dietary Fiber 2.5g
Sugars 2.7g
Total Fat 2.4g
Saturated Fat 0.6g
Unsaturated Fat 1.8g
Potassium 197.6mg
Protein 3g
Sodium 390.9mg
Dietary Exchanges
1/2 Fat
1 Vegetable

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