Tex-Mex Summer Squash Casserole
Calories 134 (18% from fat)
Fat 2.6 gram
Saturated Fat 1.4 gram
Trans Fat 0 gram
Cholesterol 6.6 mg.
Sodium 638 mg.
Carb. 19 gram
Fiber 3.4 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 10.5 gram
10 cups (about 5-7 medium) yellow summer squash, sliced
2 1/4 cups low-fat cheddar cheese, shredded, & divided
2 cups onion, chopped
1 can (4.5 oz.) chopped green chiles
(We used Old El Paso Chopped Green Chiles, Mild.)
1/2 a can (3.5 oz of a 7 oz. can) of sliced jalapeno peppers
(We used San Marcos Sliced Jalapeno Peppers.)
1/4 cup whole wheat flour
1/2 tsp. salt
buttery cooking spray
3/4 cup salsa
4 green onions (scallions), sliced
1/4 cup red onion, chopped
This packs a surprising punch of flavor into a very low-calorie vegetable dish. Our tasting panel was unanimous in their praise. You should be prepared for a bit of a spicy bite.
1. Preheat oven to 400 degrees Fahrenheit.
2. In a large mixing bowl combine the squash, 3/4 cup of the cheese (not all the cheese), onion, green chiles and sliced jalapeno peppers.
3. Sprinkle with the flour and salt. Toss to combine.
4. Lightly coat a 13x9 inch baking dish with buttery cooking spray. Fill the baking dish with all the squash and even it out.
5. Cover with aluminum foil and bake, 30-40 minutes, until squash is tender.
6. Take the casserole out of the oven and spoon salsa over the top. Then sprinkle with the remaining 1 1/2 cups of cheese.
7. Bake, uncovered 10-15 minutes longer, until golden brown. Remove from the oven and let stand for 10 minutes.
8. While the casserole is cooling, cut up the green and red onions. Sprinkle those evenly across the top of the casserole and serve.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2 - 3 minutes. Keep the container open a little to allow steam to escape.