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Persian Squash Recipe

Name: Persian Squash
Ingredients: 2 pound yellow squash; 2 c. corn, canned or possibly fresh; 1 teaspoon salt; 1 lg. minced onion; 1 lg. green pepper, sliced in thin rings; 2 to 3 c. tomatoes (fresh peeled or possibly canned); 3 tbsp. oil; Grated cheese

by CookEatShare Cookbook

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Servings: 4

Ingredients

Cost per serving $1.67 view details

2 pound yellow squash
2 c. corn, canned or possibly fresh
1 teaspoon salt
1 lg. minced onion
1 lg. green pepper, sliced in thin rings
2 to 3 c. tomatoes (fresh peeled or possibly canned)
3 tbsp. oil
Grated cheese

Directions

Saute/fry pepper, squash and onion in oil till transparent. Add in tomatoes, salt and corn. Pour in casserole and top with cheese of buttered bread crumbs. Bake 40 min at 350 degrees.

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Amount Per Serving	%DV
Serving Size 468g
Recipe makes 4 servings
Calories 255
Calories from Fat 122	48%
Total Fat 13.93g	17%
Saturated Fat 2.52g	10%
Trans Fat 0.26g
Cholesterol 7mg	2%
Sodium 880mg	37%
Potassium 991mg	28%
Total Carbs 30.76g	8%
Dietary Fiber 6.1g	20%
Sugars 11.74g	8%
Protein 7.92g	13%

Persian Squash Recipe

Ingredients