Low Fat Squash Casserole Recipes

LOW FAT YELLOW SQUASH CASSEROLE

Steps:

• 1. Combine yogurt, cottage cheese, Parmesan cheese, thyme and eggs in a bowl; set aside. Coat a skillet with cooking spray; place over medium heat until hot. Add onion; saute until tender, drain and set aside. Place 1 cup squash in a 2-quart casserole coated with spray. Top with 1/3 of onion and 1/3 yogurt mixture. Repeat procedure with remaining squash, onion and yogurt mixture. Sprinkle with bread crumbs, cover and bake at 350 degrees F for 25 minutes. Uncover and bake until top is browned.

LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA

Steps:

• Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
• When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
• While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
• When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
• Pour soup mixture over squash and stir well. Top with remaining cheese.
• Bake at 350 degrees for 30 minutes or until cheese is browned.

BUTTERNUT SQUASH CASSEROLE

Steps:

• In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
• Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
• Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

LOW FAT YELLOW SQUASH BAKE

Steps:

• cook squash and onion in about a tablespoon of butter with seasonings.
• when done lightly mash mixture.
• combine milk and soup mix well and add squash mixture.
• put in a baking dish and layer breadcrumbs then cheese.
• cook in 350 degree oven for 10-15 minutes.

LOW-FAT SPAGHETTI SQUASH CASSEROLE

Steps:

• Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
• Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
• Spray a 10 inch skillet with non-stick spray. Add onion, garlic, tomato, mushrooms, salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat.
• In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
• Add the sauteed veggies and combine.
• Add the spaghetti squash, folding it into the mixture.
• Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
• romano cheese and breadcrumbs on top. (You can add more parsley for color.).
• Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.