Directions:
- Preheat oven to 400°.
- Arrange squash in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until the squash is tender.
- Melt butter in a large nonstick skillet over medium heat. Add leek and salt; cook 4 minutes or until tender, stirring frequently. Combine milk and flour, stirring well with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheese, pepper, and nutmeg; stir until cheese melts. Gently stir in squash. Spoon mixture into a 2-quart baking dish coated with cooking spray.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Add parsley and garlic; pulse twice to combine. Sprinkle the breadcrumb mixture evenly over squash mixture. Bake at 400° for 20 minutes or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.44 Kcal (927 kJ) | ||
| Calories from fat | 69.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 12% | |
|---|---|---|---|
| Cholesterol | 11.78mg | 4% | |
| Sodium | 611.7mg | 25% | |
| Potassium | 222.36mg | 5% | |
| Total Carbs | 29.45g | 10% | |
| Sugars | 12.62g | 50% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 7.78g | 16% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 233.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 69.72 Kcal (292 kJ) | ||
| Calories from fat | 21.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 12% | |
|---|---|---|---|
| Cholesterol | 3.71mg | 4% | |
| Sodium | 192.59mg | 25% | |
| Potassium | 70.01mg | 5% | |
| Total Carbs | 9.27g | 10% | |
| Sugars | 3.97g | 50% | |
| Dietary Fiber | 0.95g | 12% | |
| Protein | 2.45g | 16% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.3mg | 5% | |
| Calcium | 73.6mg | 23% | |
* 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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