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Whipped Summer Squash

Diabetic.Foodie's picture
Ingredients
  Summer squash 3 Cup (48 tbs)
  Evaporated milk 1⁄4 Cup (4 tbs)
  Butter 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Peel and cut squash into small pieces.
Place in saucepan with small amount of water.
Bring to a boil; reduce heat and simmer until squash is crisp-tender.
Drain.
Beat squash with rotary beater; add evaporated milk and butter.
Beat until light and fluffy.
Add salt and pepper.

Recipe Summary

Course: 
Side Dish
Method: 
Boiled
Interest: 
Summer, Quick
Ingredient: 
Vegetable

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4.02353
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 230 Calories from Fat 121

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 8.3 g41.4%

Trans Fat 0 g

Cholesterol 40.1 mg13.4%

Sodium 474.3 mg19.8%

Total Carbohydrates 22 g7.2%

Dietary Fiber 5 g19.9%

Sugars 16.4 g

Protein 10 g19.8%

Vitamin A 26% Vitamin C 129.5%

Calcium 23.7% Iron 9.5%

*Based on a 2000 Calorie diet

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Whipped Summer Squash Recipe