Janets Sauteed Yellow Squash And Spinach Recipes
YELLOW SQUASH AND SPINACH CASSEROLE
Make and share this Yellow Squash and Spinach Casserole recipe from Food.com.
Provided by Veghead
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 13 x 9 inch baking dish with nonstick cooking spray.
- In a large skillet, heat the butter and oil together over medium high heat. When the butter is melted, add the onion and cook, stirring, until softened, about 3 minutes. Add the squash and cook another 3 minutes, stirring a few times. Stir in the spinach, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes. Stir the flour into the squash mixture and cook until absorbed, another 2 minutes. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish. (At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.).
- Preheat the oven to 350 degrees F. Bake the casserole until the top is golden brown, about 20 minutes. Let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 126.6, Fat 7.6, SaturatedFat 3.1, Cholesterol 12.9, Sodium 446.7, Carbohydrate 11, Fiber 3.6, Sugar 2.8, Protein 6.2
JANET'S SAUTEED YELLOW SQUASH AND SPINACH
I made this tonight and can't stop eating it so I thought I'd share the recipe and see what you all think.
Provided by Janet Knowles
Categories Spinach
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil and garlic over medium heat.
- Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
- Add in the spinach.
- Sprinkle in the Morton Nature Seasoning.
- Continue to cook till the spinach is wilted (about another 4 minutes).
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