Gluten Free Squash Casserole Food

GLUTEN-FREE SQUASH CASSEROLE

Steps:

• Heat oven to 400°F. Spray 1 1/2 to 2-quart shallow casserole (gratin dish) with cooking spray.
• In small bowl, stir together onion, half of the thyme leaves, the rice, oil, tomato, 1/4 teaspoon of the salt and the pepper. Spoon into casserole; spread evenly. Alternately layer zucchini and squash, overlapping slightly, on top of rice mixture. Sprinkle with remaining thyme and remaining 1/4 teaspoon salt.
• Cover; bake 20 minutes. Sprinkle with cheese. Bake uncovered 10 to 12 minutes longer or until cheese is melted and starting to turn golden brown. Cool 10 minutes before serving.

DELICIOUS & HEALTHY, 4 INGREDIENT SQUASH CASSEROLE

Steps:

• Put squash & bacon into glass, microwave-safe dish. Add salt & pepper & cover dish tightly with cling wrap.
• Microwave squash for 13 - 15 minutes. Remove clear wrap carefully. There will be lots of steam.
• Mash squash slighly with potato masher or large fork.
• Drain squash well (do NOT skip this step or casserole will be watery) and add back to glass bowl.
• Taste squash and season further if needed.
• Add beaten egg to squash and stir. Microwave until egg is set 3 - 5 minute.
• Transfer mixture to baking dish, cover with cheese & broil until cheese is melted.

GLUTEN-FREE KALE AND BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
• Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
• Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
• Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
• Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
• Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
• Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

BARLEY, TURKEY AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Coat a 4-quart baking dish with cooking spray.
• In a large pot of rapidly boiling water, boil squash halves 5 minutes or until not quite tender.
• Drain.
• When cool enough to handle, scoop flesh from each half and dice.
• Set aside.
• In a large saucepan, heat oil over medium heat.
• Add green pepper, onion and diced squash.
• Sauté 3 minutes.
• Add sage and pepper and stir to coat.
• Add broth and bring to a boil.
• Add barley and return to boil.
• Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed.
• Mix in diced turkey.
• Transfer mixture to prepared baking dish and top with feta cheese.
• Bake, uncovered, 30 minutes, or until cheese is golden.