Carrie's Spanish Squash Recipe

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Carrie's Spanish Squash

Raven Higheagle

By
@ravenhigheagle

I sent my daughter to a Boarding School in upstate New York that was also a working farm. During her first year her job was to care for the animals. One day I got a call from her and she said "Mom they want me to eat my friends." Honestly, at first I thought she meant people, then it dawned on me that she meant animals. I asked her if her job was taking care of the animals? She said very sadly, yes. I asked if it was slaughter time? Sadly, she replied yes. Then I asked if they grew vegetables? She said yes. I told her to eat them. Cooking for a vegetarian is hard at times, be creative.


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Rating:

Serves:

Serves 4

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 lb
yellow squash, sliced
1 medium
onion, sliced
1 small
can hatch chopped green chilies with juice
2 large
eggs, beaten
3/4 dash(es)
grated, sharp cheddar cheese
1/2 c
miracle whip
1/4 c
dry bread crumbs

Directions Step-By-Step

1
Preheat the oven to 375. Grease a 2-quart casserole dish.
2
In a medium saucepan cook squash and onions in as little water possible, drain. Add the remaining ingredients.
3
Pour into the casserole dish. Bake for 25 minutes.
4
Remove from oven and top with bread crumbs mixed with cheese.
5
Bake for 5 more minutes or until cheese is melted and top is golden brown.