Cheesy Squash Bake
Recipe from
Diabetic Living
Here's a terrific way to dress up the last of the season's summer squash. Reduced-fat cheddar cheese gives this side dish recipe plenty of flavor.
Servings:
6 (1/2-cup) servings
Prep Time:
10 mins
Total Time:
40 mins
Ingredients
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1 poundyellow summer squash, thinly slicedsee savings
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1/2 cupchopped onionsee savings
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1 tablespoonlower-fat margarinesee savings
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1 tablespoonall-purpose floursee savings
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1/2 cupfat-free milksee savings
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1/2 cupshredded reduced-fat cheddar cheese (2 ounces)see savings
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1/4 teaspoonground black peppersee savings
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1/8 teaspoonsaltsee savings
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Nonstick cooking spraysee savings
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1/2 cupsoft whole wheat bread crumbs, toastedsee savings
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Directions
1.
Preheat oven to 350 degrees F. In a large saucepan, cook squash and onion in a small amount of boiling water for 5 to 10 minutes or until tender; drain and set aside.
2.
Meanwhile, in a medium saucepan, melt margarine over medium heat. Stir in flour until well mixed. Gradually stir in milk; cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in cheese, pepper, and salt until cheese is melted. Add squash mixture; toss to coat.
3.
Coat a 1- to 1 1/2-quart baking dish, casserole, or souffle dish with nonstick cooking spray. Spoon in squash mixture. Sprinkle evenly with bread crumbs. Bake about 25 minutes or until golden brown and heated through. 6 (1/2-cup) servings.
Nutrition information
Per serving: Calories 72, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 169 mg, Carbohydrate 8 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Medium-Fat Meat .5.
Percent Daily Values are based on a 2,000 calorie diet
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