(for the husband who HATES squash)
2 medium patty squash (or equivalent other squash)
2 cups bread crumbs, croutons, or leftover breads
2 eggs
1/4 cup flour
1/2 cup + liquid (I use soy milk)
1/2 bell pepper, chopped
salt to taste
1/2 jar chile con queso
Cook squash in salted water until very tender, drain. In large bowl combine drained squash and all other ingredients. Mix with electric mixer on low speed to help break up bread pieces. Blend until no large pieces visible, adding liquid as needed for smooth mixture. Pour into 2 8-inch pie pans and bake at 350 degrees for approximately 20 minutes, or until a knife inserted in center comes out clean.
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