Baked Squash Casserole
|Yellow squash||1 1⁄2 Pound|
|Olive oil||1 Teaspoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Grated carrot||1⁄4 Cup (4 tbs)|
|Condensed low fat low sodium cream of chicken soup||10 3⁄4 Ounce (Undiluted, 1 Can)|
|Fat free sour cream||8 Ounce (1 Carton)|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh oregano||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Herb seasoned stuffing mix||1 Cup (16 tbs) (Divided)|
1. Preheat oven to 325°.
2. Cut squash into quarters. Cook squash in boiling water 12 minutes or until very tender. Drain. Place squash in a large bowl; mash with a potato masher. Set aside.
3. Heat oil in a small skillet over medium-high heat; add onion and carrot. Saute 3 minutes.
4. Add onion mixture to squash. Stir in soup and next 5 ingredients.
5. Sprinkle 1/2 cup stuffing mix in an 8-inch square baking dish coated with cooking spray. Spoon squash mixture over stuffing mix; top with remaining stuffing mix. Bake, uncovered, at 325° for 30 minutes.
Serving size: Complete recipe
Calories 623 Calories from Fat 101
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 45.4 mg15.1%
Sodium 1697.7 mg70.7%
Total Carbohydrates 101 g33.8%
Dietary Fiber 13.3 g53.1%
Sugars 23.6 g
Protein 29 g58%
Vitamin A 63.5% Vitamin C 44.3%
Calcium 41.1% Iron 16.9%
*Based on a 2000 Calorie diet