YELLOW SQUASH CASSEROLE
Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
Provided by ROSECART
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
- Bake in preheated oven for 25 minutes, or until lightly browned.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g
CRISPY SQUASH CHIPS
These crispy squash chips are savory, snackable delights that are also eco-conscious, making use of vegetable waste. Make them after or before you roast your squash flesh, when the oven is already hot. Serve with cool and creamy dips like buttermilk ranch dip.
Provided by DakotaKim
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
- Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
- Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
- Season roasted chips with salt as needed.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 33.1 g, Fat 7.2 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 450.4 mg, Sugar 6.9 g
FRIED SQUASH BLOSSOMS SNACK
Savvy gardeners know that flowers from plants in the squash family make flavorful fare. Remove only the male blossoms-those with thin, trim stems-if you'd also like to harvest some squash. You'll find these to be a treat that's tender on the inside and crisp on the outside.-Lynn Buxkemper, Slaton, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine flour, baking powder, garlic salt and cumin. In another bowl, beat egg, milk and oil; add to dry ingredients and stir until smooth. In a skillet, heat 2 in. of oil to 375°. Dip blossoms into batter and fry in oil a few at a time until crisp. Drain on paper towels. Keep warm until serving.
Nutrition Facts :
SQUASH SNACKERS
Make and share this Squash Snackers recipe from Food.com.
Provided by CP Camper
Categories Vegetable
Time 45m
Yield 12-15 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350
- Coat the bottom of a casserole dish with olive oil.
- Line the bottom of the dish with the squash making sure that they are laid out evenly and sprinkle with vinegar. Top with even amounts of garlic, basil and celery salt.
- Bake uncovered at 350 for 20 minutes. remove from oven and add about one cube of cheese per slice. (some will need more, some less).
- Cook for another 15 minutes remove and let cool for five minutes and serve on crackers or eat by themselves.
Nutrition Facts : Calories 43.4, Fat 3.5, SaturatedFat 0.5, Sodium 5.1, Carbohydrate 2.6, Fiber 0.5, Sugar 1.8, Protein 0.7
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