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 CASSEROLE
I love squash casserole but you can't eat a lot because it is kind of fattening. This recipe takes the guilt out but leaves the flavor in. Very good for those of you who are trying to cut your fat intake.
Provided by Linda Griffith
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. Combine yogurt, cottage cheese, Parmesan cheese, thyme and eggs in a bowl; set aside. Coat a skillet with cooking spray; place over medium heat until hot. Add onion; saute until tender, drain and set aside. Place 1 cup squash in a 2-quart casserole coated with spray. Top with 1/3 of onion and 1/3 yogurt mixture. Repeat procedure with remaining squash, onion and yogurt mixture. Sprinkle with bread crumbs, cover and bake at 350 degrees F for 25 minutes. Uncover and bake until top is browned.
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.
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 CARB SQUASH CASSEROLE
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
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 LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA
Make and share this Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka recipe from Food.com.
Provided by College Girl
Categories Breakfast
Time 55m
Yield 1 squash, 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
- When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
- While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
- When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
- Pour soup mixture over squash and stir well. Top with remaining cheese.
- Bake at 350 degrees for 30 minutes or until cheese is browned.
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