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Black-Eyed Pea Baked Squash

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

ready in: 30-60 minutes
serves/makes:   12
  

recipe id: 2688
cook method: oven, stovetop
Black-Eyed Pea Baked Squash Recipe
photo by: Randy Castleman
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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.

added by

lindatn

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)

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Guest at CDKitchen.com
Oct 11, 2010

momofmany
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



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



Registered Member at CDKitchen.com



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



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