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Ingredientes
- 3 c. pureed squash
- 1/4 c. light lowfat sour cream
- 1/4 c. grated Parmesan cheese
- 1 x egg
- 1/3 c. finely-chopped onion
- 1 tsp chopped garlic
- 3/4 tsp salt Freshly-grnd black pepper to taste Butter for greasing
- 1 c. fresh bread crumbs
- 1 Tbsp. butter melted
Direcciones
- Put squash, lowfat sour cream, cheese, egg, 3 Tbsp. onion (reserve rest for topping), garlic, 1/2 tsp. salt and pepper to taste in bowl of food processor and mix till smooth, 10 seconds.
- Transfer to greased 5-c. shallow baking dish. Smooth top. Toss together bread crumbs, butter, reserved onion and remaining salt. Adjust seasonings. Spread proportionately over squash. (Can be made 1 day ahead and refrigerated. Let come to room temperature before baking.)
- Bake at 350 degrees, uncovered, till edges are just beginning to brown and crumbs are golden brown, about 40 min. Serve warm.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 60 | 41% |
| Total Fat 6.83g | 9% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 516mg | 22% |
| Potassium 217mg | 6% |
| Total Carbs 16.23g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.75g | 2% |
| Protein 5.98g | 10% |
