Double-Baked Squash With Crunchy Onion Topping

Recipe Ingredients

3 cups	711ml	Pureed squash
1/4 cup	59ml	Light sour cream
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1		Egg
1/3 cup	20g / 0.7oz	Finely-minced onion
1 teaspoon	5ml	Minced garlic
3/4 teaspoon	3.8ml	Salt
		Freshly-ground black pepper - to taste
		Butter - for greasing
1 cup	146g / 5.1oz	Fresh bread crumbs
1 tablespoon	15ml	Butter - melted

Recipe Instructions

Put squash, sour cream, cheese, egg, 3 tablespoons onion (reserve rest for topping), garlic, 1/2 teaspoon salt and pepper to taste in bowl of food processor and mix until smooth, 10 seconds.

Transfer to greased 5-cup shallow baking dish. Smooth top. Toss together bread crumbs, butter, reserved onion and remaining salt. Adjust seasonings. Spread evenly over squash. (Can be made 1 day ahead and refrigerated. Let come to room temperature before baking.)

Bake at 350 degrees, uncovered, until edges are just beginning to brown and crumbs are golden, about 40 minutes. Serve hot.

This recipe yields 6 servings.

Each serving: 98 calories; 450 mg sodium; 44 mg cholesterol; 5 grams fat; 10 grams carbohydrates; 5 grams protein; 0.62 gram fiber.

Source:
The Los Angeles Times, 01-05-2000

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