Summer Squash Bake

Summer Squash Bake

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Sharon Colyer

By
@Cmom02

I believe this recipe came from Light and Luscious Cookbook, 1994. Here is another way, to use up our yellow squash.

Rating:

★★★★★ 1 vote

Serves:
10
Prep:
40 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • ·
    cooking spray
  • 2 lb
    yellow squash, cut into 1/4 in. slices
  • 1/2 c
    chopped onion
  • 1/2 c
    shredded carrot
  • 1/2 c
    (2 oz) shredded reduced-fat cheddar cheese
  • 1/2 c
    frozen egg substitute with cheese, thawed
  • 1
    (4 oz) jar diced pimiento, drained
  • 1 tsp
    low-sodium worcestershire sauce
  • 1/4 tsp
    salt
  • 1/4 tsp
    or less pepper
  • 3 Tbsp
    fine, dry breadcrumbs
  • 1 Tbsp
    chopped fresh parsley
  • 2 tsp
    chopped fresh oregano
  • 1/4 tsp
    paprika

How to Make Summer Squash Bake

Step-by-Step

  1. Preheat oven to 350°F. Coat a 2 qt. casserole dish with cooking spray.
  2. Put squash, onion, and carrot in a steamer to cook for 12-15 minutes, or until tender.
  3. Combine the steamed veggies with cheese and next 5 ingredients, in a medium bowl; stir well.
  4. Spoon veggie/cheese mixture, into the prepared casserole dish.
  5. Combine breadcrumbs and remaining items, in a small bowl; stir well. Sprinkle over squash mixture.
  6. Bake, uncovered, for 25-30 minutes, or until thoroughly heated. Makes 10 servings.

    Nutrition: One serving 62 cal, 2.1 g fat (0.8 g sat), 4 mg chol, 164 mg sod, 7.1 carb, 4.6 g protein

Printable Recipe Card

About Summer Squash Bake

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat Low Sodium
Other Tag: Healthy



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