LOW FAT YELLOW SQUASH CASSEROLE
I love squash casserole but you can't eat a lot because it is kind of fattening. This recipe takes the guilt out but leaves the flavor in. Very good for those of you who are trying to cut your fat intake.
Provided by Linda Griffith
Categories Vegetables
Time 35m
Number Of Ingredients 9
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.
YELLOW SQUASH RECIPES
Enjoy one of our favorite yellow squash recipes - this easy sauteed summer squash is so quick and easy to make.
Provided by This Healthy Table
Categories Roundup
Time 16m
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and butter.
- Once the oil is hot and the butter is bubbling, add the yellow squash. Stir the squash to coat them in the butter and oil. Sauté for 5 minutes. Stir again and flip the squash over and cook for 4 more minutes.
- Add the garlic and thyme to the pan. Stir to combine and cook for an additional 2 minutes.
- Remove the squash from the heat and add the chopped basil, lemon juice, salt, and pepper. Stir and serve immediately.
Nutrition Facts : Calories 112 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 291 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
LOW FAT YELLOW SQUASH BAKE
Make and share this Low Fat Yellow Squash Bake recipe from Food.com.
Provided by chris_tam
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154.9, Fat 6.7, SaturatedFat 3.9, Cholesterol 19.1, Sodium 204, Carbohydrate 16.9, Fiber 1.9, Sugar 4, Protein 7.6
LOW CARB YELLOW SQUASH CASSEROLE
This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband's diet and tastes great!
Provided by Tigray
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
- Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
- Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 6.7 g, Cholesterol 84.6 mg, Fat 19.6 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 8.6 g, Sodium 418.8 mg, Sugar 1 g
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