Mexican Yellow Squash Casserole

1. Saute squash and onion in the butter.

2. Add pepper, salt, chilles and flour. Mix well.

3. Place squash mixture in a coated casserole dish and sprinkle Monterey Jack cheese on top.

4. Combine egg, cottage cheese and parsley. Pour over the Monterrey jack cheese, then sprinkle the parmesan cheese on top.

5. Bake at 400 degrees for 25-30 minutes.

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Nutrient	Quantity
Total fats	30.8423 g
Protein	57.028 g
Carbohydrates	64.0799 g
Energy	735.8775 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2157 g
Water	512.1206 g
Aspartic acid	3.8427 g
Calcium, Ca	729.6623 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.009 g
Lutein + zeaxanthin	2314.1918 g
Fiber, total dietary	8.5751 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.011 g
Fatty acids, total saturated 22:0	0.002 g
Carotene, beta	1928.1645 g
Niacin	4.4798 mg
Vitamin A, RAE	339.5902 g
Fatty acids, total trans-polyenoic	0.006 g
Arginine	2.5891 g
Riboflavin	0.9854 mg
Fatty acids, total trans-polyenoic 22:4	0.0065 g
Tocopherol, beta	0.005 mg
Fatty acids, total polyunsaturated 15:0	0.0649 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0197 g
Fatty acids, total saturated 20:1	0.064 g
Glutamic acid	8.407 g
Sodium, Na	1342.2281 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2887 g
Total lipid (fat)	30.8423 g
Manganese, Mn	1.2891 mg
Fructose	1.4216 g
Proline	3.3221 g
Fatty acids, total saturated 16:0	4.6417 g
Fatty acids, total polyunsaturated 16:1 t	0.0015 g
Fatty acids, total saturated 8:0	0.0739 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7655 g
Sucrose	1.0892 g
Choline, total	224.4752 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.006 g
Fatty acids, total polyunsaturated 18:1 t	0.0115 g
Sugars, total	22.5973 g
Serine	2.3367 g
Fatty acids, total saturated 10:0	0.1882 g
Fatty acids, total saturated 18:0	1.996 g
Fatty acids, total saturated 20:4 undifferentiated	0.094 g
Vitamin B-6	1.0336 mg
Selenium, Se	54.7784 g
Ash	9.5041 g
Vitamin D	47.3 IU
Menaquinone-4	1.89 g
Fatty acids, total saturated 18:1 undifferentiated	9.1446 g
Pantothenic acid	2.4634 mg
Phenylalanine	2.0179 g
Copper, Cu	1.0511 mg
Betaine	1.8324 mg
Thiamin	0.7423 mg
Retinol	171.2 g
Methionine	0.9918 g
Iron, Fe	7.2876 mg
Carbohydrate, by difference	64.0799 g
Phosphorus, P	1080.0733 mg
Folate, total	172.4716 g
Dihydrophylloquinone	0.05 g
Tocopherol, gamma	0.3657 mg
Fatty acids, total saturated 4:0	0.2957 g
Lycopene	0.23 g
Alanine	1.6826 g
Cholesterol	229.7 mg
Valine	2.5297 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0132 g
Fatty acids, total saturated 18:2 undifferentiated	7.5043 g
Glycine	1.2582 g
Carotene, alpha	51.8621 g
Glucose (dextrose)	2.3548 g
Fatty acids, total saturated 14:0	0.8131 g
Zinc, Zn	5.0337 mg
Isoleucine	1.9812 g
Tocopherol, delta	0.03 mg
Fatty acids, total saturated 12:0	0.2041 g
Fatty acids, total polyunsaturated	7.8846 g
Fatty acids, total saturated 14:1	0.0394 g
Tocotrienol, gamma	0.005 mg
Fatty acids, total polyunsaturated 17:1	0.006 g
Leucine	3.5866 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.006 g
Tocotrienol, alpha	0.0838 mg
Vitamin A, IU	3944.6388 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0035 g
Folate, DFE	172.4716 g
Tryptophan	0.5872 g
Vitamin C, total ascorbic acid	563.6003 mg
Phytosterols	17.938 mg
Fatty acids, total polyunsaturated 16:1 c	0.099 g
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	1.7014 g
Fatty acids, total saturated 20:0	0.0015 g
Fatty acids, total saturated 6:0	0.091 g
Lactose	5.607 g
Tyrosine	1.8634 g
Vitamin B-12	1.788 g
Vitamin K (phylloquinone)	159.4314 g
Fatty acids, total saturated	8.5508 g
Histidine	1.1103 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	9.5492 g
Threonine	1.7513 g
Folate, food	172.4716 g
Fatty acids, total polyunsaturated 17:0	0.0362 g
Vitamin D (D2 + D3)	1.21 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0005 g
Cryptoxanthin, beta	117.2313 g
Vitamin D3 (cholecalciferol)	1.21 g
Vitamin E (alpha-tocopherol)	2.3517 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.029 g
Fatty acids, total trans	0.019 g
Fatty acids, total trans-monoenoic	0.013 g
Magnesium, Mg	140.5884 mg
Lysine	2.8483 g
Potassium, K	1634.2052 mg
Cystine	0.4752 g
Fluoride, F	68.5133 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Cottage cheese	1 cup	205.8	7.098	9.03
Onion	1	44	10.274	0.11
Parmesan cheese	0.5 cup	148	16	2
Egg	1	71.5	0.36	4.755
Yellow squash	1.5 1/2	0	0	0
Parsley	2 tablespoons	2.736	0.4811	0.06
Green Chilies	1 can	89.955	21.2744	0.4498
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
purpose flour	1 tablespoon	0	0	0
monterey jack cheese	1.5 1/2	0	0	0