Ingredients:
1 lb yellow squash
1/2 c chopped onion
1/4 c chopped green pepper
2 tbsp reduced-calorie mayonnaise
1 tsp salt
2 (4 oz) jars diced pimiento, drained
1 egg
vegetable cooking spray
2 tbsp cracker crumbs
1/4 c (1 oz) shredded reduced-fat cheddar cheese
Directions:
Cook squash in boiling water to cover in a medium saucepan 15 minutes or until tender. Drain and mash. Combine onion and next 5 ingredients in a medium bowl, stirring well. Stir in squash. Spoon squash mixture into a 2-quart casserole coated with cooking spray. Sprinkle with cracker crumbs. Bake at 325 degrees for 25 minutes. Top with cheese and bake an additional 5 minutes or until cheese melts.
Makes 8 Servings.
Dietary Exchanges: 1 Vegetable, 1/2 Fat
Nutrients per Serving:
42 Calories
2 g Fat
4 g Carbohydrate
2 g Protein
1 g Fiber
37 mg Cholesterol
360 mg Sodium
