Wednesday, August 17, 2011

Summer Squash

This year we've had an abundance of yellow squash. The zucchini did not do well, but the yellow squash has more than made up for it.

I've fried it, sauteed it, baked it, grilled it. By far the favorite, though, has been a yellow squash casserole. This casserole is 3 points per serving on the Weight Watchers Points Plus plan.

I don't add salt and paper but use Mrs. Dash instead.

Here's the version I am using:

Squash & Rice Casserole

3 cups of squash
3 egg whites
1/2 cup low fat milk
1 cup low fat sharp cheddar cheese
1/2 cup onion
3 cups of cooked white rice
1 can of low fat cream of chicken soup
1/2 cup fat free Miracle Whip
Mrs. Dash
Greased casserole dish
Oven 350 degrees

Cook the squash however you like. Sometimes I boil it, sometimes I fry it up in a few tsp. of olive oil. The boiling is probably better for calories and fat. However you cook it, add liberal sprinkles of Mrs. Dash for flavoring.

Combine all the ingredients except squash. Blend in squash. Spread in casserole dish. Top with cheese. Bake uncovered for 30 minutes.

This is an easy recipe for substituting ingredients. You could use cream of mushroom or cream of celery soup, for example, to change the flavor a  little. And of course you can use regular instead of low fat items for something that has a bit more fat to it. And two eggs instead of egg whites.  You could add bread crumbs or stuffing, even.  However, it's pretty good without all of that other stuff.

8 comments:

  1. Our squash has done well, too, Anita and has comprised a big part of our diet this summer. I put it in just about everything. Squash casserole is our favorite, too, with cheese and onions. I'm going to miss it when the squash runs out. I'm trying de-hydrating it this year---we'll see how that works.

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  2. I have only one squash that grew this summer so I'm going to need to visit the farm market so I can make this recipe. It sounds great!

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  3. My squash died early. I envy your abundance!

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  4. I envy those that take the time to grow their own food.... one of these days perhaps... one of these days.

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  5. I just had the best squash fritter from Roanoke Co-op. Love squash, but have to depend on the grocery stores for my fix.

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  6. Sis,
    Try this.
    Boil up a batch till soft. Smash it up real good. Add some butter and whatever sweetener you like, I use Splenda, and mix in some whipping cream just until thin but not soupy. Makes a great faux dessert.

    Diddle

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  7. We had only two zucchini before the extreme heat killed both plants. I was looking forward to an entire summer of it again (we were eating it into September last year!), but no such luck. I think the acorn squash was killed as well. Sigh...at least I still have green beans.

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  8. Last year I had squash the size of watermelons...this year not one!
    gotta try your recipe though, it
    sounds very good.

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