Black eyed pea's baked squash

Yield: 10 Servings

Measure Ingredient
5 pounds Yellow squash; med. sized
2 larges Eggs; beaten
1 cup Bread crumbs; plus
\N \N Adittional bread crumbs; for topping
¼ pounds Butter; or margarine
¼ cup Sugar
\N \N Salt; to taste
2 tablespoons Onion; chopped
1 dash Pepper

Cut tips offsquash & cut into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat & cook until tender, drain in colander, mash. Combine with eggs, 1 cup bread crumbs, butter, sugar, salt, onion & pepper. Turn into 3 quart casserolethat has been greased or sprayed with nonstick cooking spray.

Cover with a light layer of bread crumbs. Bake at 350F. for 20 to 25 minutes or until lightly browned.

Nut. Analysis per serving:

253 calories, 14 grams fat, 54 milligrams cholesterol, 4 grams protein, 269 milligrams sodium, 50 percent of calories from fat.

Recipe by: Black Eyed Pea's Restraunt Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves" <cea260@...> on Jan 11, 1998

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