Serves: 5
Total Calories: 683

Squash Ring:
1/2 cup chopped green onions
2 tablespoons butter or margarine
4 eggs
1/4 teaspoon salt
1/4 teaspoon red pepper
2 (12-ounce) packages frozen squash, defrosted, or 4 cups fresh squash, cooked, mashed
1 cup Parmesan cheese

Chicken Mixture:
2 cups cooked chicken
2 cups finely sliced celery
1/2 cup chopped toasted almonds
1/2 teaspoon salt
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons grated onions
1/2 cup grated Parmesan cheese

For Squash Ring:
In skillet, cook onion in butter until tender. Set aside. Beat eggs in mixer until blended and add the salt, pepper, squash, Parmesan cheese, and onion mixture. Pour into oiled baking ring. Bake at 350° for 30–40 minutes or until set. Let stand 8 minutes. Loosen edges and turn onto serving dish.

For Chicken Mixture:
While squash is baking, combine chicken, celery, almonds, salt, mayonnaise, and lemon juice. Grate the onion on top. If chicken is served cold, place in center of ring and top with cheese. If served hot, heat the mixture in a casserole about 10 minutes in a 450° oven. Add to ring and add the cheese.

Nutritional Facts:

Serves: 5
Total Calories: 683
Calories from Fat: 553

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