Jewish Recipes
Pesach Squash Casserole Recipe
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Pesach Squash Casserole

2 lbs summer crook neck squash (the yellow ones)
1/4 cup matza meal
Garlic powder, salt, pepper
2 eggs (or 4 egg whites, or egg substitute)
1 onion

Slice squash and onion. Put in pot with water to cover adequately. Simmer until tender and drain. Mash together with seasoning, eggs and matza meal. Bake in greased 1 quart pan. Sprinkle with matza meal, give a shpritz of oil spray.

Cook 35 - 40 minutes at 350 degrees F. Recipe can be doubled- freezes nicely.

 

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