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Black-Eyed Pea Baked Squash

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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
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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


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.


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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shared by: lindatn

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Guest at
Oct 11, 2010

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

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

Registered Member at

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

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