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Squash Souffle

Western.Chefs's picture
Ingredients
  Yellow squash 1 1⁄2 Pound, cooked and mashed
  Onion 1 Small, minced
  Minced parsley 1 Tablespoon
  Egg 1 , beaten
  Milk 1⁄4 Cup (4 tbs)
  Cottage cheese 1⁄2 Cup (8 tbs), mashed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Chopped pecans 1⁄4 Cup (4 tbs)
Directions

Combine squash and other ingredients except nuts.
Place in a 2-quart greased casserole; sprinkle pecans over the top.
Bake at 350° until top is nicely browned, about 20 minutes.

Recipe Summary

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

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4.10294
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 584 Calories from Fat 260

% Daily Value*

Total Fat 32 g48.9%

Saturated Fat 5.5 g27.7%

Trans Fat 0 g

Cholesterol 228.4 mg76.1%

Sodium 1469.6 mg61.2%

Total Carbohydrates 50 g16.5%

Dietary Fiber 12.2 g48.8%

Sugars 32.7 g

Protein 34 g68.3%

Vitamin A 33.3% Vitamin C 48.9%

Calcium 26.3% Iron 16.8%

*Based on a 2000 Calorie diet

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Squash Souffle Recipe