The one that most surprises everyone is the raw squash with dip. Simply cut the squash into slices, or strips, soak in salted ice water for 30 minutes, drain, and serve with dip. To make it look fancier (even looks like french fries!) cut with a crinkle cutter. It makes a good relish to go with sandwiches or a healthy (with low-fat dip) snack.
The other preparation is a casserole that even the guys took seconds of this weekend. Both recipes are from Southern Living magazine, July 2011 issue, with some adaptations.
Squash Casserole (makes 10-12 servings)
3 lb. yellow squash
½ cup chopped sweet onion
1 ½ tsp. salt, divided
1 cup grated carrots
1 (10 3/4 –oz) can reduced-fat cream of celery soup
1 (8-oz) container light sour cream
¼ cup chopped fresh chives
½ cup crushed cornflakes cereal
½ cup crushed French fried onions
2 Tbsp melted butter
¼ tsp freshly ground pepper
1. Preheat oven to 350 degrees. Cut squash into 1/4 –inch-thick slices; place in a Dutch oven. Add onion,
11 1 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels.
2. Stir together grated carrots, cream soup, sour cream and chives, and ½ tsp. salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-gt. oval baking dish.
3. Stir together cornflakes, French fried onions, melted butter and pepper in a small bowl. Sprinkle over squash mixture.
4. Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
Calories: 159 per serving; 7 g fat, 4 g protein, 15 g carbs, 4 g fiber, 9 mg cholesterol, 1 mg iron, 586 mg sodium, 38 mg calcium.
Here's a photo of both preparations. Naturally, I served the squash with beef!
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