"Whenever I'm invited to a potluck, I'm specifically asked to bring this warm crumb-topped side dish," explains Vicki Wrona from Grand Prairie, Texas. "No one realizes how nutritious it is."
INGREDIENTS
* 6 small yellow summer squash (3 pounds), cut into chunks * 2 eggs, beaten * 1/2 cup plus 2 tablespoons dry bread crumbs, divided * 2 tablespoons sugar * 1-1/2 teaspoons dried minced onion * 1/2 teaspoon salt * 1/8 teaspoon pepper * 2 teaspoons butter, melted
SERVINGS 8 CATEGORY Low Fat METHOD Baked PREP 30 min. COOK 40 min. TOTAL 70 min.
DIRECTIONS
Place squash in a large saucepan and cover with water. Bring to a boil; boil, uncovered, for 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. In a bowl, mash the squash. Stir in the eggs, 1/2 cup bread crumbs, sugar, onion, salt and pepper until blended. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350° for 20 minutes. Toss remaining bread crumbs with butter; sprinkle over the top. Bake 20-30 minutes longer or until golden. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: 1/2 cup equals 101 calories, 3 g fat (1 g saturated fat), 56 mg cholesterol, 246 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
