Scaling (About scaling and units)

Units:	U.S. StandardMetric
Remember units:
Servings:

Halve it | Double it | Triple it | Reset

Ingredients

1 pound kale
2 acorn squash ; peeled, sliced into 1/4 inch slices
2 tablespoons all-purpose flour
1 medium onions ; sliced
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup cheddar cheese ; shredded
12 ounces evaporated milk

Preparation:

Preheat oven to 400F (205C). Layer half of the squash in a greased 11x7 inch baking dish. Overlap the sides. Sprinkle parmesan cheese and flour over the the squash and arrange onion slices and kale over the top. Sprinkle on the pepper and salt, and top with remaining squash. Pour the evaporated milk over the top and sprinkle with the shredded cheddar. Bake amout 45 minutes or until cheese is bubbly and hot.

Print Email Bookmark

Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 180
Total Sugars: 4.9g
Carb.: 24.1g
Fiber: 3.1g
Total Fats: 6.9g
Cholesterol: 22mg
Protein: 8.6g
Sodium: 270.7mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA