Low Fat Yellow Squash Bake Recipes

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LOW FAT YELLOW SQUASH BAKE



Low Fat Yellow Squash Bake image

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

3 -4 cups squash
1 onion, diced
1/2 cup milk (eyeballed for consistency)
10 (1/2 ounce) cans cream of broccoli soup
1/2-1 cup breadcrumbs
1/2 cup cheddar cheese
cajun seasoning
pepper

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

YELLOW SQUASH RECIPES



Yellow Squash Recipes image

Enjoy one of our favorite yellow squash recipes - this easy sauteed summer squash is so quick and easy to make.

Provided by This Healthy Table

Categories     Roundup

Time 16m

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
3 medium yellow squash, cut into 1/2 inch pieces
3 cloves garlic, minced
5 sprigs fresh thyme, finely chopped
10 fresh basil leaves, finely chopped
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium-high heat. Add the olive oil and butter.
  • Once the oil is hot and the butter is bubbling, add the yellow squash. Stir the squash to coat them in the butter and oil. Sauté for 5 minutes. Stir again and flip the squash over and cook for 4 more minutes.
  • Add the garlic and thyme to the pan. Stir to combine and cook for an additional 2 minutes.
  • Remove the squash from the heat and add the chopped basil, lemon juice, salt, and pepper. Stir and serve immediately.

Nutrition Facts : Calories 112 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 291 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

LOW CARB SQUASH CASSEROLE



Low Carb Squash Casserole image

I made this for Thanksgiving and know one even knew we were watching our carbs. My kids think it tastes like the Boston Market version.

Provided by katmoore65

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb yellow squash (2-3 med)
1/2 onion, chopped
1 garlic clove, minced
1/2 cup mayonnaise
1 cup shredded cheese
1 egg
nature's seasoning

Steps:

  • Steam squash onion and garlic.
  • In food processor mix Mayo, cheese and egg.
  • Add squash, natures seasoning and blend.
  • Pour into a greased quart sized casserole dish.
  • Top with additional shredded cheese.
  • Bake at 350 for 40 minute.

Nutrition Facts : Calories 163.9, Fat 12.1, SaturatedFat 4.2, Cholesterol 48.1, Sodium 337.6, Carbohydrate 8.9, Fiber 0.7, Sugar 3, Protein 5.7

LOW CARB YELLOW SQUASH CASSEROLE



Low Carb Yellow Squash Casserole image

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

1 tablespoon olive oil
1 teaspoon butter
1 small onion, chopped
2 cloves garlic, minced
4 cups peeled and cubed yellow squash
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely chopped raw almonds
1 cup shredded Colby-Monterey Jack cheese, divided
½ cup heavy whipping cream
2 eggs
⅓ cup coarsely chopped roasted, salted almonds

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

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