Rating: 4 stars
18 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Just a recipe I came up with while trying different ways to cook squash.

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Recipe Summary

cook:
15 mins
additional:
30 mins
total:
1 hr 5 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.

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  • Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.

  • Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.

Nutrition Facts

537 calories; protein 7.8g; carbohydrates 44g; fat 37.7g; cholesterol 14.4mg; sodium 330.3mg. Full Nutrition
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