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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Acorn Squash Casserole Recipe

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This recipe for Acorn Squash Casserole is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tabs butter
1 medium onion, chopped
5 cups yellow squash (or acorn squash)
1 tabs Splenda
1/2 cup fat-free evaporated milk
1/2 cup fat-free sour cream
1 cup egg substitute
1 cup granted Parmesan cheese, divided
1/4 tsp black pepper
Salt to taste
Non-stick cooking spray
3 tabs seasoned bread crumbs
Directions:
Directions:
Saute onion in butter. Add squash and Splenda and cook leaving squash crispy. Remove squash mixture from heat and allow to cool.

Preheat oven to 350º.

Stir together evaporated milk, sour cream and eggs in a bowl. Pour mixture over squash.

Add 1/2 cup of Parmesan cheese, black pepper and salt, and mix well.

Place mixture in a casserole dish coated with cooking spray. Spread remaining cheese over squash. Top with seasoned bread crumbs. Bake in 350º oven for 40 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Calories: 130
Carbs: 13 grams
Fiber: 2 grams
Protein: 10 grams
Total fat: 4 grams
Saturated fat: 2 grams
Sodium: 210 milligrams

 

 

 

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