Low Fat Yellow Squash Bake Food

LOW CARB YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
• Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
• Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH

Steps:

• Preheat oven to 450.
• Grease roasting pan with olive oil.
• Chop zucchini and yellow squash and put into large bowl.
• Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
• Pour squash into roasting pan and spread it out until it evenly covers the pan.
• Bake 15 to 20 minutes, stirring once until cooked through.

LOW FAT YELLOW SQUASH CASSEROLE

Steps:

• 1. Combine yogurt, cottage cheese, Parmesan cheese, thyme and eggs in a bowl; set aside. Coat a skillet with cooking spray; place over medium heat until hot. Add onion; saute until tender, drain and set aside. Place 1 cup squash in a 2-quart casserole coated with spray. Top with 1/3 of onion and 1/3 yogurt mixture. Repeat procedure with remaining squash, onion and yogurt mixture. Sprinkle with bread crumbs, cover and bake at 350 degrees F for 25 minutes. Uncover and bake until top is browned.

LOW CARB SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Saute onions and peppers in a large skillet over medium heat until tender.
• Add cubed squash and minced garlic to skillet and cook until medium tender. Don't overcook the squash because it will continue to cook in the oven.
• Add salt and pepper to taste to the squash, onion, pepper mixture.
• Once squash is medium tender, remove skillet from heat and allow to cool a bit.
• In a large bowl, combine sour cream, cheddar cheese, 1/2 of the crushed pork rinds, and the squash mixture. Fold to combine.
• Spread casserole mixture into a greased 9" x 9" pan.
• In a small bowl, combine remaining pork rinds and parmesan cheese. Sprinkle evenly on top of casserole.
• Bake casserole at 375 degrees for 25-30, or until lightly browned and sides are bubbly.
• Remove from oven and allow to cool for a few minutes before serving.

HEALTHY SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cut yellow squash and zucchini into thin, ¼-inch slices.
• Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
• Spray a 9-inch square baking dish with non-stick cooking spray.
• Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
• Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
• In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
• Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
• Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
• Serve immediately with fresh parsley and enjoy!

LOW-FAT SPAGHETTI SQUASH CASSEROLE

Steps:

• Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
• Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
• Spray a 10 inch skillet with non-stick spray. Add onion, garlic, tomato, mushrooms, salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat.
• In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
• Add the sauteed veggies and combine.
• Add the spaghetti squash, folding it into the mixture.
• Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
• romano cheese and breadcrumbs on top. (You can add more parsley for color.).
• Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.

LOW FAT YELLOW SQUASH BAKE

Steps:

• cook squash and onion in about a tablespoon of butter with seasonings.
• when done lightly mash mixture.
• combine milk and soup mix well and add squash mixture.
• put in a baking dish and layer breadcrumbs then cheese.
• cook in 350 degree oven for 10-15 minutes.

BAKED, NOT FRIED SQUASH

Steps:

• 1. Spray baking sheet with Butter flavored spray, Pam or store brand. Preheat oven to 400.
• 2. Slice squash or zucchini. Roll in flour/cornmeal mixture. ( I use about half cup each. More if needed, depending on the quantity I'm fixing.)
• 3. Place on baking sheet and spray top side with butter spray until well coated. Sprinkle with salt and pepper. Bake at 400 degrees until starts browning. Turn over and bake a bit longer to brown other side.

HOW TO COOK YELLOW SQUASH (4 EASY WAYS)

Steps:

• Wash and dry squash and cut into 1/2" slices. Choose a method below to prepare.

LOW CALORIE AND LOW FAT SQUASH CASSEROLE

Steps:

• cook squash and mash with potato masher, add rest of ingredients and mix well - scoop into greased (PAM) 8x8 casserole dish and bake at 375 for 30 minutes - makes 12 servings

LOW-FAT SQUASH CASSEROLE

Steps:

• Preheat oven to 375℉ (190℃). Spray casserole dish with cooking spray. Toss vegetables in casserole dish. Combine oregano, cheese soup, half & half, flour and salt in pepper in a small bowl; mix thoroughly. Toss vegetables with soup mixture; sprinkle breadcrumbs and cheese over top. Bake for 30 minutes or until vegetables are tender but al dente.