GREEN CHILE SQUASH BAKE
1 1/4 pound yellow summer squash, sliced, about 5 medium
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter
4 ounce can green chiles
2 eggs, beaten
4 ounces cheddar cheese, shredded

Cook the squash until very soft; drain well. Mash the squash until chunky. Add the butter and stir to melt in. Season with salt and pepper. Stir in all remaining ingredients and put in a greased casserole. Bake, uncovered, 325 60 minutes until set and browned.

Makes 6 servings
Can be frozen

Per Serving: 190 Calories; 16g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

I had to increase the baking time of the original recipe from 35 minutes to 1 hour because it was nowhere near done in that time. The last time I made it, I steamed the squash to keep it from getting to watery, but I still ended up with some water in the bottom of the casserole.


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