Posh Squash

Posh Squash

28
CVERNSMITH 0

"This is my mother-in-law's recipe and it is great!"

Ingredients 1 h 10 m {{adjustedServings}} servings 374 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Butter and flour one 8x12 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  2. In a pot of lightly salted water, boil squash and onion until tender. Drain well.
  3. In a mixing bowl, combine squash, eggs, mayonnaise, onion, bell pepper and cheese. Place into baking pans, sprinkle with bread crumbs, bake for 30 minutes.
Tips & Tricks
How to Make Stuffed Summer Squash

See how to make summer squash stuffed with sausage and goat cheese.

Yellow Squash Casserole

See how to make a hearty squash casserole for a side or main.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 28

  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Suzy Sivley
11/28/2005

I wasn't quite sure when I was making this what the texture was supposed to be like. I used one butternut and one accorn squash, sliced them and removed the seeds, then peeled, cubed, and boiled the pieces along with the onions. Once they were good and soft, I smooshed them with the mixer, along with the rest of the ingredients. Topped with the bread crumbs and baked. I got lots and lots of compliments on it.

Amanda
8/9/2006

I cooked this recipe for my parents, grandmother, brother, and my niece and nephew. They all loved it! It was extremely easy to make and even the kids wanted seconds. I added garlic and a little bit of sour cream, and I used Italian breadcrumbs. This will be a summer favorite.

LEGENTRY
7/30/2003

This was a great recipe. It was delicious and easy to make. The thing I liked most is that it didn't taste like the usual squash casseroles that you use cream soups in. It has a very unique, light taste. My husband loved it.