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    You are in: Home / Recipes / Squash-Rice Casserole (Cooking Light) Recipe
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    Squash-Rice Casserole (Cooking Light)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 30, 2011

      This casserole doesn't even taste like squash. I use half yellow squash and half zuccini. I also add 1 1/2 cups baked chicken. It is delicious! Real easy to make also.

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    • on June 15, 2013

      Excellent. This is a good replacement for dishes like scalloped potatoes without the fat and calories. I substituted aborio rice because of its creaminess and lower calories compared to brown or white. I also used egg substitute to further lower the fat and calories. Thanks for posting.

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    • on July 10, 2012

      This is a wonderful recipe that even has my son who is hesistant about zucchini going back for seconds. (I use basmati rice in all my rice recipes.) I sometimes make it the day before it is to be served as the family likes it the "next" day best.

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    • on July 21, 2011

      Easy to make and the kids will love it! Classic squash casserole without the extra fat. Great side dish. Next time might add a bit of garlic or some other spices.

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    Nutritional Facts for Squash-Rice Casserole (Cooking Light)

    Serving Size: 1 (256 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 188.9
     
    Calories from Fat 37
    20%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.9 g
    9%
    Cholesterol 55.1 mg
    18%
    Sodium 542.4 mg
    22%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 1.9 g
    7%
    Sugars 6.6 g
    26%
    Protein 11.0 g
    22%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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