Baked Summer Squash Casserole

[mamakimberly]

This turned out pretty delish today, so I thought I'd post it!

2 16-oz bags frozen sliced summer squash (you can use fresh, this would be about 5 lb)
1/4 c parmesan cheese
4 T butter
2 eggs
2 tsp Davinci syrup (I used praline)

Boil the squash for a few minutes until tender. Drain well.
Toss in parmesan cheese and butter (I reserve 1 T of parmesan cheese to sprinkle on top). Mash using hand mixer.
Add eggs and syrup, mix well.

Pour into an 8x8 glass pan, bake at 350 for 20 minutes.

Carb Count:
eggs: 2
cheese: 1
summer squash: about 12 net carbs

Total: 15 per casserole. 6 servings @ 3 carbs each or 4 servings @ 4.5 carbs each

[BabyDreamer]

Re: Baked Summer Squash Casserole

Kim,

I want to make this for Thanksgiving, but I don't have the Da Vinci flavors. Would it be ok without it? Where do you find the Da Vinci stuff anyway?

Deb

This turned out pretty delish today, so I thought I'd post it!

2 16-oz bags frozen sliced summer squash (you can use fresh, this would be about 5 lb)
1/4 c parmesan cheese
4 T butter
2 eggs
2 tsp Davinci syrup (I used praline)

Boil the squash for a few minutes until tender. Drain well.
Toss in parmesan cheese and butter (I reserve 1 T of parmesan cheese to sprinkle on top). Mash using hand mixer.
Add eggs and syrup, mix well.

Pour into an 8x8 glass pan, bake at 350 for 20 minutes.

Carb Count:
eggs: 2
cheese: 1
summer squash: about 12 net carbs

Total: 15 per casserole. 6 servings @ 3 carbs each or 4 servings @ 4.5 carbs each