YELLOW SQUASH CASSEROLE
A lovely way to dress up
plain squash. This is so good as one of the accompanying vegetables to just about any meal. Many people overlook the lowly squash. Acorn squash is a bit higher in carbs, but butternut squash is quite doable. This dish tastes sufficiently carby that you would not necessarily miss the mashed potatoes! It makes a nice change from Cauli-mash, which by the way, can also be dressed up with some cooked sweet potato or yams mashed into it, without breaking the carb bank.
2
cups cooked yellow squash (500 mL)
1 cup grated Cheddar cheese, (250 mL)
divided
2 eggs, fork beaten
1/2 cup water (125 mL)
1/4 cup Gluten-Free Bake Mix 1, (60 mL)
page___, OR Bake Mix 2, page___
1/4 cup whipping
cream (60 mL)
3
tbsp butter, melted (45 mL)
1
tbsp minced, dehydrated onion, optional (15 mL)
Liquid
sucralose to equal 2 tsp SPLENDA® Granular (10 mL)
1/2 tsp salt (2 mL)
1/8 tsp white pepper (0.5 mL)
In large bowl, combine squash, half Cheddar cheese,
eggs, water, Gluten-Free Bake Mix 1, page___, OR Gluten-Free Bake Mix 2,
page___, whipping cream, butter, onion, liquid sucralose, OR SPLENDA® Granular, salt and pepper.
Stir well. Pour into greased, deep 9 x 5
x 3-inch (2 L) glass loaf pan.
Alternatively, use a 9-inch (23 cm) glass pie dish. Sprinkle with
remaining Cheddar cheese. Bake in 350°F (180°C) oven 40 minutes.
Yield: 10 servings
1 serving
171.9 calories
6.4 g protein
14.1 g fat
5.1 g carbs