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Summer Squash and Bulgur Casserole


Makes 6 servings

14 1/2 ounces fat free vegetable, or chicken broth
1 cup uncooked bulgur, or cracked wheat
1/2 cup chopped onion
6 to 5 medium summer squash, (6 C.) sliced
1/2 cup chopped red bell pepper
1/2 cup water
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup liquid egg substitute
1/2 cup skim milk
1/2 teaspoon dry mustard
1 cup dry cornbread stuffing mix

In a small saucepan, bring broth to a boil, reserving enough broth to sauté vegetables. Place bulgar in medium bowl; pour boiling broth over bulgur and let stand for 20 minutes. Meanwhile, heat oven to 350º F. Spray 12X8-inch (2 quart) baking dish with non-stick cooking spray. In a large skillet over medium-high heat, sauté onion in broth 2-3 minutes, stirring occasionally. Reduce heat to medium; add squash, bell pepper, water, garlic salt, and pepper. Cover; simmer 9-12 minutes or until squash is tender, stirring occasionally. Remove from heat and mash squash slightly. Stir in bulgur. In a small bowl, beat egg substitute, milk and mustard until well blended; stir into squash mixture in skillet. Add 1/2 C. cornbread stuffing mix; mix well. Spoon mixture into greased dish; sprinkle with remaining stuffing mix. Bake at 350 F for 30-35 minutes or until set.

Nutrition Facts
Amount Per Serving: Calories 160 - Calories from Fat 16
Percent Total Calories From: Fat 10%, Protein 17%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 1mg, Sodium 635mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1011 units, Vitamin C 31 units, Calcium 0 units, Iron 2 units




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