Ww Squash Casserole Recipes

SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8x8 pan with no-stick spray. Add the zucchini and squash to the pan.
• Melt the butter in a small frying pan and add the shallot. Cook for 2 minutes then add the minced garlic and cook for 1 more minute.
• Pour the melted butter mixture over the squash. Season with salt and pepper.
• Mix together the Panko breadcrumbs and Parmesan cheese then sprinkle over the squash. Cover the pan with foil and bake for 30 minutes.
• Remove the foil then broil on high for 5 minutes.

WW SQUASH CASSEROLE

Steps:

• Thickly slice squash and onion and boil in enough water to cover until tender.
• Drain, add crushed crackers, margarine, cheese, salt and pepper.
• Pour into a PAM sprayed 9x9 casserole dish.
• Bake at 350 for 30 minutes or until lightly browned.

BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 400°F. Cut 1 squash in half lengthwise. Peel other squash and cut into 1/2-inch cubes.
• Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash that was cut lengthwise and place cut side down on cookie sheet. Roast until very soft, about 35 to 40 minutes. Remove from oven and let cool.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and 1/4 teaspoon salt. Increase temperature to high and cook, stirring often, 6 minutes. Remove from heat and stir in cubed butternut squash; let cool.
• Put evapourated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan. Bring to a boil, cover and remove from heat.
• Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper.
• Coat a 9 X 9-inch pan with cooking spray. Spoon half of mashed squash into bottom of pan and spread into an even layer. Top with 3 uncooked noodles (you will need to break them to make them fit) and spoon over 1 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.
• Cover pan with foil and bake 20 minutes. Remove foil and bake 10 minutes more. Remove from oven and let stand 10 minutes before slicing into 6 pieces.