CDKitchen.com - It's what's cooking online!
home > recipes > meals / dishes > side dishes > vegetables > vegetables R-Z > squash > black-eyed pea baked squash

Black-Eyed Pea Baked Squash

recipe at a glance
Rating: 5/5 5 stars
2 reviews
1 comment


recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   12

  

recipe id: 2688
cook method: oven, stovetop

Black-Eyed Pea Baked Squash Recipe
photo by: Randy Castleman
Click image to view    |    add your own photo


recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
Reviewadd review
rate it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

5 pounds medium yellow squash
2 eggs, beaten
2 cups bread crumbs
1/2 cup butter or margarine
1/4 cup granulated sugar
salt, to taste
2 tablespoons chopped onion
1 dash freshly ground black pepper

directions

Preheat oven to 350 degrees F.

Cut off tips of squash, then cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain squash in colander, then place in a large bowl and mash. Stir in eggs, crumbs, butter, sugar, salt, onion and pepper. Spoon mixture into a 3-quart casserole that has been lightly greased or coated with vegetable oil spray. Sprinkle a light layer of bread crumbs on top. Bake until lightly browned, 30 to 40 minutes.


nutrition

204 calories, 10 grams fat, 25 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletter that features hand-picked recipes

shared by: lindatn



ratings & reviews



number of 5 star votes on this recipe
2100%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com
Oct 11, 2010

momofmany
question or comment
Because I had no bread crumbs, but had leftover cream of wheat with raisins from breakfast, I used that (plus two slices of fresh bread, torn into small pieces.) Strange, I know, but it turned out pretty good. The raisins substituted for sugar.



Guest at CDKitchen.com



recipe rating
This squash casserole taste exactly like the restaurants'. It is so easy.



Registered Member at CDKitchen.com



Member since: August 14, 2006
recipe rating
This is really easy and VERY good!!!



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

Advertisement
follow cdkitchen:   subscribe via rss find us on facebook find us on google plus find us on twitter find us on pinterest