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Ingredientes
- 1 x Chayote squash
- 1 lrg Acorn squash
- 5 ounce Heavy whipping cream
- 1 1/2 x Cloves garlic, chopped
- 1/4 Tbsp. Dry red chiles, chopped
- 1/4 tsp Cayenne
- 1/4 tsp Nutmeg
- 1/4 tsp Garlic salt
- 3 x Large eggs
- 1/4 x Jalapeno, seeded and minced
- 4 x Green-onion tops, chopped
- 1/8 x Red bell pepper, minced
Direcciones
- Boil whole squashes for 20 min. Peel, halve, seed, and chop cooked squash. One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into Large eggs. Layer buttered 9-by-12-inch baking dish with half the acorn squash, top with chayote squash, then add in remaining acorn squash.
- Sprinkle jalapeno, onions, and bell peppers on each layer. Pour egg mix over squash, and bake at 350 degrees for 15 min or possibly till custard sets.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 395g | |
| Calories 758 | |
| Calories from Fat 605 | 80% |
| Total Fat 68.52g | 86% |
| Saturated Fat 38.29g | 153% |
| Trans Fat 0.0g | |
| Cholesterol 820mg | 273% |
| Sodium 273mg | 11% |
| Potassium 656mg | 19% |
| Total Carbs 16.71g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.17g | 1% |
| Protein 22.76g | 36% |
