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.



by 9  people


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Ingredients
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    1   pound 
    yellow summer squash, thinly sliced
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    1/2  cup 
    chopped onion
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    1   tablespoon 
    lower-fat margarine or vegetable oil spread
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    1   tablespoon 
    all-purpose flour
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    1/2  cup 
    fat-free milk
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    1/2  cup 
    shredded reduced-fat cheddar cheese (2 ounces)
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    1/4  teaspoon 
    ground black pepper
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    1/8  teaspoon 
    salt
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    Nonstick cooking spray
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    1/2  cup 
    soft whole wheat bread crumbs, toasted

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: cal. (kcal) 72, Fat, total (g) 3, chol. (mg) 7, sat. fat (g) 1, carb. (g) 8, fiber (g) 1, sugar (g) 3, pro. (g) 5, vit. A (IU) 377, vit. C (mg) 13.8, sodium (mg) 164, Potassium (mg) 275, calcium (mg) 177, iron (mg) 0.4, Vegetables () 1, Medium-Fat Meat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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