Directions:
- Preheat oven to 350°F.
- Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
- Line a colander with a clean tea towel.
- Place the cooked squash in the lined colander.
- Squeeze excess moisture from the squash. Set aside.
- In a medium size skillet, saute the onion in butter for 5 minutes.
- Remove from pan and mix all ingredients together except cracker crumbs.
- Pour mixture into a buttered casserole dish and top with cracker crumbs.
- Bake for 25 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.42 Kcal (1894 kJ) | ||
| Calories from fat | 250.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.89g | 43% | |
|---|---|---|---|
| Cholesterol | 50.16mg | 17% | |
| Sodium | 19361.26mg | 807% | |
| Potassium | 614.9mg | 13% | |
| Total Carbs | 39.94g | 13% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 14.95g | 30% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.3mg | 13% | |
| Calcium | 309.1mg | 31% | |
| Amount Per 100 g | |||
| Calories | 152.97 Kcal (640 kJ) | ||
| Calories from fat | 84.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.43g | 43% | |
|---|---|---|---|
| Cholesterol | 16.96mg | 17% | |
| Sodium | 6546.33mg | 807% | |
| Potassium | 207.91mg | 13% | |
| Total Carbs | 13.5g | 13% | |
| Sugars | 2.07g | 25% | |
| Dietary Fiber | 1.3g | 15% | |
| Protein | 5.06g | 30% | |
| Vitamin C | 3mg | 15% | |
| Iron | 0.8mg | 13% | |
| Calcium | 104.5mg | 31% | |
* 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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