Summer Squash With Eggs
68 mins (prep 45, cooking 23)
15 ingredients
4 servings
From as adapted from Food Network. Two versions for prepping the squash are given. Halfway through preparing this recipe I discovered I didn't have enough chevre, and substituted with some locally made cream cheese. Best if the cream cheese is at room temperature or it can be whipped.

Categories:  seasonal , north-american , <-4-hours , low-carb , low-in... , eggs~dairy , time-to-make , low-calorie , easy , main-dish , fall , summer , vegetarian , vegetable ,
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Serving Size (89.11 g)
Servings 4
Amount per Serving
Calories 105.84 Calories from Fat 90.72
% Daily Value *
Total Fat 10.08g 62.0%
Saturated Fat 1.38g 27.69%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1441.49mg 240.25%
Total Carbohydrate 3.78g 5.04%
Dietary Fiber 0.89 g 14.27%
Sugars 2.33 g %
Protein 1.24g 9.93%
Vitamin A 1144.19IU% Vitamin C 16.4mg%
Calcium 37.25mg% Iron 0.85mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
summer squash, smoked paprika, fresh goat cheese, soft, fresh cracked black pepper