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    You are in: Home / Recipes / Squash and Broccoli Casserole Recipe
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    Squash and Broccoli Casserole

    Average Rating:

    2 Total Reviews

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    • on May 22, 2014

      I had a butternut squash, broccoli and an onion I had to use up before they went bad, and ran into this recipe. First I did half the recipe. I skipped the celery and just put pepper and onion chopped up in the seed cup of the squash which I first put water in, then the veggies, then sprinkled more water on top, and then liberally added the given seasonings! Put the squash face up on a baking sheet and put in oven. Meanwhile I steamed the broccoli. Then when the squash was done I emptied the contents onto a dish and blended the squash until creamy smooth. Then added everything into a casserole dish and baked! I actually blended a half cup of rinsed cashews in a little water just covering the nuts, for some protein and to make it more creamy! It wasn't a bad recipe if you like squash. I liked it the first time I had it, but leftovers I don't like squash that much so I passed!!

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    • on February 12, 2013

      Have not cooked this recipe yet, making it tonight. However, I would like two point out two things that need to be clarified. One, the recipe instructions mention bell pepper, however it is not in the ingredients. A second thing is that it is very vague as whether or not to puree the onions and celery with the squash or mix it in with the broccoli.

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    Nutritional Facts for Squash and Broccoli Casserole

    Serving Size: 1 (208 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 68.2
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 25.9 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 3.2 g
    Sugars 1.8 g
    Protein 2.2 g

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