This came from Southern Living magazine and really needed very little tweaking to make it low carb.
| 1 1/2 | pounds summer squash, yellow, sliced |
| 1 | small onion, chopped, 2 1/2 ounces |
| 4 | ounces sharp cheddar cheese, shredded |
| 1 | egg, beaten |
| 2 | tablespoons mayonnaise |
| 1 | teaspoon Splenda |
| 1/2 | teaspoon salt, or to taste |
- In a large pot, cook squash in boiling salted water to cover just until tender, about 8-10 minutes.
- Drain well and press between paper towels to remove moisture. Meanwhile, in a small skillet, sauté the onion in butter until tender. Remove from heat and stir in all but the squash.
- Combine everything in a greased 1 1/2 quart baking dish.
- Bake at 350ºF 30-40 minutes or until set and the top is bubbly and starting to brown.
Side Dish
| Nutrition Facts | ||||||
Serving Size 157.4g |
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Amount Per Serving |
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|
Calories 136 Calories from Fat
80 |
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% Daily Value* |
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|
Total Fat
8.9g 14%
|
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|
Saturated Fat
4.5g 23%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
52mg 17%
|
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|
Sodium
359mg 15%
|
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|
Total Carbohydrates
7.8g 3%
|
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|
Dietary Fiber
2.3g 9%
|
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|
Sugars
1.6g |
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|
Protein
6.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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