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    You are in: Home / Recipes / Squash and Carrot Melt Recipe
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    Squash and Carrot Melt

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    daishasma's Note:

    Easy and kids love it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Combine sliced carrots, squash, and onion in large greased casserole pan.
    3. 3
      Stir in beaten eggs until well blended.
    4. 4
      Add remaining ingredients until evenly mixed together.
    5. 5
      Bake for 45 minutes covered, 15 minutes uncovered or until vegetables are tender.
    6. 6
      Enjoy!

    Ratings & Reviews:

    • on November 27, 2008

      55

      Very easy and delicious. I used yellow squash and baby carrots. A word of warning: Do not keep on warm in the oven for very long because the texture will change.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2008

      55

      Made this as part of a family supper with my sons 'inlaws', a very pleasant and different vegetable side-dish, adding colour and comforting taste with the cheese nicely complementing the vegetables. I used cubed pumpkin rather than yellow squash, since I had a lot in the fridge, I therefore pre-cooked the pumpkin and carrots for about 20 minutes, to make sure they would be fully cooked and tender when baked in the sauce. A very nice vegetable dish, made for PAC Spring 2008, thanks, daishasma!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Squash and Carrot Melt

    Serving Size: 1 (281 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 270.1
     
    Calories from Fat 157
    58%
    Total Fat 17.4 g
    26%
    Saturated Fat 7.7 g
    38%
    Cholesterol 84.0 mg
    28%
    Sodium 371.6 mg
    15%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 3.7 g
    15%
    Sugars 6.2 g
    25%
    Protein 12.4 g
    24%

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