Rating: 2 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

The essence of comfort food, this dish will please kids as well as adults.

Martha Rose Shulman
Recipe by Cooking Light April 2004

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, and sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add squash; sauté 7 minutes or just until tender. Remove from heat; stir in parsley, salt, thyme, and pepper. Add rice, Gruyère, and eggs to squash mixture, stirring until well combined. Spoon the squash mixture into a 13 x 9-inch baking dish coated with cooking spray.

  • Place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup. Combine breadcrumbs, Parmesan, and butter, tossing to combine. Sprinkle breadcrumb mixture over squash mixture. Bake at 375° for 30 minutes or until topping is lightly browned and filling is set. Let stand 5 minutes before serving.

Nutrition Facts

247 calories; calories from fat 29%; fat 8g; saturated fat 4.1g; mono fat 2.5g; poly fat 0.6g; protein 11.2g; carbohydrates 32.4g; fiber 4.9g; cholesterol 98mg; iron 2.4mg; sodium 599mg; calcium 220mg.
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