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FODMAPS Squash Casserole

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Johanna WISHES she were a

This simple recipe combines yellow squash with eggs and margarine and is topped with cornflake crumbs. Also great with shredded carrots and green zucchini added for more color.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.
  3. Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.
  4. Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.
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