Monday, October 26, 2009

Squash Casserole

"We usually make this for holidays, but it is good for any summer or fall side dish," Schumann says. "Our guests are so surprised that it is made without the heavy creams, cheese or bacon that are normally part of a squash casserole. They are also amazed that it is so easy to make!"

By Renae Schumann
Serves 6-8
Hands-on time: 15 minutes
Total time: 65 minutes

  • 4 medium yellow and zucchini squash, cubed ½-inch pieces (6 cups)
  • 1 medium onion, diced ½-inch pieces
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp red pepper
  • 2 tbsp ground flaxseed
  • 3/4 cup steel-cut oatmeal
  • Olive oil cooking spray


1. Preheat oven to 350°F.

2. Cook all ingredients except oatmeal in enough water to cover the squash in a pot, about 1 cup, on the stove-top until soft (about 20 minutes).

3. Remove from heat and stir in oatmeal. Adjust remaining water in the pot so there is just enough to moisten the oatmeal.

4. Transfer to 9 x 13-inch baking dish that has been prepared with olive oil spray. Bake, uncovered, for 30 minutes.

NUTRIENTS per 1-cup serving:
Calories: 80
Total Fat: 1.5 g
Sat. Fat: 0 g
Carbs: 15 g
Fiber: 4 g
Sugars: 4 g
Protein: 4 g
Sodium: 340 mg
Cholesterol: 15 mg

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