Baked Squash Casserole
Serve with grilled chicken and green beans.

Servings: 5

2 1/2 pounds medium-size yellow squash
1 egg, beaten
1/2 cup bread crumbs (whole-wheat rolls or bread crumbs)
2 tablespoons non saturated fat light margarine
2 tablespoons granulated sugar
Salt to taste
1 tablespoon chopped onion
Dash of pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander, mash lightly, leaving small chunks of squash.

Combine with beaten eggs, bread crumbs, butter, sugar, salt, onion and pepper. Turn into a 3-quart casserole that has been lightly greased or sprayed with non-stick spray. Cover with a light layer of bread crumbs.

Bake at 350 degrees until lightly browned.

Per Serving: 110 Calories; 4g Fat (30.2% calories from fat); 1g Saturated Fat; 4g Protein; 17g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 98mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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