SUMMER SQUASH BAKE|
2 lb. yellow summer squash,
sliced in 1/2 inch pieces
1/4 c. water
3 Tbsp. chopped onion
3 eggs, beaten
2 tsp. parsley flakes
1 tsp. salt
1/4 tsp. pepper
5 Tbsp. cracker crumbs
Boil the squash about 3 minutes in the water until it is
tender. Drain the squash and add all the remaining ingredients
except the cracker crumbs and mix well. Pour the mixture into a
1 quart casserole that has been sprayed with Pam. Sprinkle the
cracker crumbs over the top. Bake the casserole uncovered in a
preheated 350 degrees oven for 35 to 40 minutes until the squash is
brown. Makes 6 servings at 73 calories per serving.
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