Directions:
- Slice squash and put in large pot.If using eggplant, peel first before slicing and dicing. Add onion, garlic clove, and chicken bullion cube. Cover with water and boil until squash/eggplant is tender.
- Drain squash mixture and allow to cool.
- Crumble toasted bread in large bowl. Add squash/eggplant mixture, egg, pimento, and cheese. Garlic salt and pepper to taste. Combine thoroughly being careful not to mash the squash/eggplant up too much.
- Pour into greased 13x9 casserole. Bake at 375 for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.72 Kcal (799 kJ) | ||
| Calories from fat | 92.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.3g | 16% | |
|---|---|---|---|
| Cholesterol | 67.26mg | 22% | |
| Sodium | 539.14mg | 22% | |
| Potassium | 99.9mg | 2% | |
| Total Carbs | 14.24g | 5% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 9.99g | 20% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 218mg | 22% | |
| Amount Per 100 g | |||
| Calories | 247.69 Kcal (1037 kJ) | ||
| Calories from fat | 120.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.37g | 16% | |
|---|---|---|---|
| Cholesterol | 87.35mg | 22% | |
| Sodium | 700.18mg | 22% | |
| Potassium | 129.74mg | 2% | |
| Total Carbs | 18.49g | 5% | |
| Sugars | 2.89g | 9% | |
| Dietary Fiber | 1.33g | 4% | |
| Protein | 12.97g | 20% | |
| Vitamin C | 1.9mg | 2% | |
| Iron | 1.5mg | 6% | |
| Calcium | 283.2mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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