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Low-fat Cheesy Squash
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Brief Description
Easy and healthy vegetable casserole using butternut squash. Easy and fast to make once squash is cooked.
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Main Ingredient
Butternut squash
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Category: Vegetables
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Cuisine: American
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Prep Time: 50 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Nov 16, 2014
Number of Servings:
Ingredients:
- 8 cups - Sliced butternut squash Cooked
- 1/2 cups - Onion Chopped
- 1 cans - Reduced-fat cream of mushroom soup 10.25-oz.
- 1/3 cups - Low-fat (2%) milk
- 1 cups - Reduced-fat grated cheddar cheese
- 1 teaspoons - Garlic powder
- 1/4 teaspoons - Freshly ground black pepper
- 1/3 cups - Whole-wheat bread crumbs
- 1/4 cups - Grated Parmesan cheese
Directions:
1. Heat oven to 375. Spray a 1-qt. casserole dish with nonstick cooking spray and set aside.
2. To cook butternut squash easily without having to peel it, cut it in half lenthwise and scoop out the seeds. Place it cut-side downin the oven for 40 minutes to an hour, depending on the thickness of the squash. When it is done, it will pierce easily with a fork, and the skin will slip right off. Cut it into bite-size pieces when cool enough to handle.
3. In a large bowl, combine onion, soup, milk, cheese, garlic powder and black pepper. Add the sliced, cooked squash and coat with the sauce. Place in the prepared dish.
4. Combine bread crumbs and Parmesan cheese and evenly sprinkle over the top of the squash mixture.
5. Bake about 35 minutes or until the top is lightly browned and the edges are bubbly.
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