Low Fat Squash Casserole Recipes
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
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-FAT SPAGHETTI SQUASH CASSEROLE
Creamy, cheesy goodness of a pasta dish without the starch and a lot less fat. My husband was a big skeptic, but after he tried it, he went back for seconds! I like to make this on the weekend to reheat during the week to cut down on cooking after work. Can be reheated in the oven with a cover and comes out fine. Serve with a green salad or a side vegetable.
Provided by Maureenie
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
- Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
- Spray a 10 inch skillet with non-stick spray. Add onion, garlic, tomato, mushrooms, salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat.
- In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
- Add the sauteed veggies and combine.
- Add the spaghetti squash, folding it into the mixture.
- Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
- romano cheese and breadcrumbs on top. (You can add more parsley for color.).
- Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.
FODMAPS SQUASH CASSEROLE
This simple recipe combines yellow squash with eggs and margarine and is topped with cornflake crumbs. Also great with shredded carrots and green zucchini added for more color.
Provided by Johanna WISHES she were a
Categories Side Dish Vegetables Squash Summer Squash
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.
- Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.
- Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 35.1 g, Cholesterol 62 mg, Fat 17.2 g, Fiber 4.5 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 383.1 mg, Sugar 10.4 g
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