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Baked Summer Squash With Almonds

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Ingredients
  Yellow squash 6 Small
  Sage 1⁄4 Teaspoon
  Sugar 2 Tablespoon
  Almonds 1 Cup (16 tbs), shredded
  Butter 4 Tablespoon
  Egg 1
  Toasted crumbs 1⁄2 Cup (8 tbs)
  Paprika To Taste
  Salt To Taste
  Pepper To Taste
Directions

Boil squash 10 minutes in salted water; remove from water.
Cut a slice from one side of each squash; remove centers with spoon.
Season with salt, pepper, sage, and sugar.
Saute almonds in butter.
Add to mixture; mix well.
Add egg and half the crumbs.
Fill squash cups with mixture; place on baking sheet.
Top with buttered crumbs; sprinkle with paprika.
Bake in preheated 350°F oven 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Summer
Ingredient: 
Vegetable

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1933 Calories from Fat 1070

% Daily Value*

Total Fat 130 g200.6%

Saturated Fat 37.7 g188.6%

Trans Fat 0 g

Cholesterol 340.5 mg113.5%

Sodium 588.8 mg24.5%

Total Carbohydrates 155 g51.5%

Dietary Fiber 46.1 g184.2%

Sugars 91.5 g

Protein 72 g143.9%

Vitamin A 46.5% Vitamin C 1.7%

Calcium 46.1% Iron 39.1%

*Based on a 2000 Calorie diet

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Baked Summer Squash With Almonds Recipe