Squash Casserole Cheesy Squash Casserole Yellow Squash Ribbons with Red Onion and Parmesan Squash Casserole Stuffed Acorn Squash Baked Stuffed Acorn Squash Berry Stuffed Squash Squash Rolls Apple-Cinnamon Acorn Squash

 

Squash Casserole

Yield: 6 servings; 2 points per serving

 

3 pound yellow summer squash

1/2 cup matzo meal

8 Tbsp fat-free margarine

1 tsp table salt

1/2 cup onion(s)

1 Tbsp sugar

1/2 tsp black pepper

1/2 cup fat-free egg substitute

 

Wash and cut squash, boil until tender, drain thoroughly, (I microwave the squash for 18 minutes on high) then mash. Add all ingredients, ½ of the ff margarine to the squash. Reserve rest of margarine. Pour mixture in baking dish, then dot rest of margarine over top, and sprinkle with additional matzo meal. Bake 375 degrees for about 1 hour or until brown on top.

 

Top

 

Cheesy Squash Casserole

Yield: 6 servings; 1 point per serving

 

2 pounds yellow squash

1/2 cup chopped onion

1 tablespoon country Crock Light

2 tablespoons all-Purpose Flour

1 cup Skim Milk

2 tablespoons shredded Colby-Jack cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon bread Crumbs

3 tablespoons part skim shredded mozzarella

 

Preheat oven to 350º.

 

Steam squash and onion in the microwave with a little water, covered, 12 minutes or until tender. Drain; set aside.

 

Melt margerine in a saucepan over medium heat. Add milk; stirring constantly. Gradually add flour; cook until mixture is thick and bubbly, stirring constantly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Stir in squash-onion mixture.

 

Spoon squash mixture into a shallow 1-1/2-quart casserole, coated with cooking spray; sprinkle with breadcrumbs. Bake at 350º for 20 minutes or until thoroughly heated.

 

Top

 

Yellow Squash Ribbons with Red Onion and Parmesan

Yield: 4 servings; 1 point per 3/4-cup serving

 

Notes: I used a combination of yellow and zucchini squash which made for a very pretty dish, and added extra crushed red pepper. This would be excellent tossed with pasta as an entrée.

 

4 medium yellow squash (about 1 1/2 pounds)

1 teaspoon olive oil

1 cup thinly vertically sliced red onion

1 garlic clove, minced

1/4 teaspoon salt

1/4 to 1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) shaved fresh Parmesan cheese

 

Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.

 

Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.

 

CALORIES 84; FAT 3.4g; PROTEIN 4.5g; CHOLESTEROL 5mg; CALCIUM 128mg; SODIUM 266mg; FIBER 3.8g; IRON 1mg; CARBOHYDRATE 10.4g

 

Top

 

Squash Casserole

Yield: 8 servings; 2 points per serving

 

6 cup yellow summer squash

1/4 cup onion(s)

1 cup carrot(s)

10 1/2 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup

1 cup fat-free sour cream

6 serving Stove Top Stuffing

 

Preheat oven to 400 degrees. In saucepan, mix squash (1/4" slices),chopped onion,shredded carrots with a little water and cook, covered until squash are tender.

 

Blend mushroom soup and sour cream in small bowl. Add to drained squash mixture.

 

Spray a 4 qt. baking dish (8x8 or 9x9). Layer 1/2 of 7 oz. stuffing mix, all of squash mixture, then other half of stuffing mix.

 

Bake, uncovered, for 20-25 minutes or until casserole is bubbly and topping is browned.

 

Top

 

Stuffed Acorn Squash

Yield: 4 servings; 4 points per serving

 

2 medium acorn squash

Nonstick cooking spray

8 ounces cremini or white button mushrooms, cleaned and thinly sliced

3 medium scallions, thinly sliced

2 garlic cloves, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon dried rosemary

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

1 1/2 cups cooked brown rice

1/4 cup grated Parmesan cheese

3 tablespoons dry vermouth or dry white wine

 

Position the rack in the center of the oven and preheat oven to 375°F. Split the squash in half, stem to bottom, and scoop out the seeds. Spray a baking sheet with nonstick cooking spray and place the squash on it cut side down. Bake until tender, about 50 minutes.

 

Meanwhile, spray a large skillet with nonstick cooking spray and set over medium heat. Add the mushrooms, scallions and garlic, and cook, stirring frequently, until the mushrooms give off their liquid, about 4 minutes. Stir in the Worcestershire sauce, rosemary, sage, thyme and pepper. Cook 1 minute.

 

Remove pan from heat and stir in the rice, cheese and vermouth or wine.

 

Once the squash are fork-tender, turn them cut side up and fill each with a quarter of the rice mixture. Bake until warmed through, about 10 minutes.

 

Top

 

Baked Stuffed Acorn Squash

Yield: 4 servings; 5 points per serving

 

2 medium acorn squash

2 link Sweet Italian Turkey Sausage

1 small onion(s)

1 medium bell pepper(s)

2 cup cooked brown rice

 

Seed and cook the acorn squash (I sprayed mine with a little EVOO and salt and peppered then cooked in the oven at 375 for 45 minutes). Set aside and let cool.

 

Remove the sausage from the casings and crumble and brown. Remove from pan, spray pan w/olive oil cooking spray and cook the onion (chopped) and red bell pepper (chopped) til tender. Add to the turkey sausage.

 

Scoop squash out, leaving 1/4 inch around the edges of the shell. Add to the sausage mixture and add salt, pepper and parsley. Evenly divide among the shells and bake at 400 for 20 minutes. I covered mine with foil, then when done sprinkled with a little low fat parmesan cheese and put back in oven about 5 minutes.

 

Top

 

Berry Stuffed Squash

Yield: 6 servings

 

3 acorn squash

1 1/2 cups fresh or frozen blueberries

1/2 tart apple, peeled and diced

6 tablespoons brown sugar subsitute

6 teaspoons ff margarine

 

Preheat oven to 350 degrees. Cut squash in half lengthwise and remove fibers and seeds.

 

In a medium bowl, mix together blueberries, apple, brown sugar subsitute, and margarine. Fill squash halves with blueberry mixture.

 

Place in an ungreased casserole dish; add 1/2 cup water around the squash. Cover and bake 50 to 60 minutes. remove cover and bake another 10 minutes or until squash is tender. Remove from oven and serve immediately.

 

Top

 

Squash Rolls

Yield: 10 servings; 3 points per serving

 

1 1/4 pounds yellow squash

1/2 cup chopped onion

1 1/4 teaspoons salt

1/4 teaspoon white pepper

2 teaspoons parsley -- chopped

1/2 teaspoon sugar

1 cup fat-free saltine crackers, 1 cup -- crumbs

2 eggs -- beaten

1/4 cup cornmeal

nonstick cooking spray

 

Cook squash and onion in a little water until tender; drain & mash. Add remaining ingredients. Chill overnight. Spoon out mixture into 3 inch rolls and roll in corn meal. Spray top of patties with PAM. Place on cookie sheet coated well with nonstick spray. Bake at 350, 5 - 10 min. Turn patties over and spray again. Cook until golden brown and firm.

 

Top

 

Apple-Cinnamon Acorn Squash

Yield: 4 servings; 2 points per serving

 

2 pound acorn squash, about 1 large

1 Tbsp reduced-calorie margarine

1/2 cup apple juice

1/2 tsp ground cinnamon

 

Trim ends off unpeeled squash, cut in half, and remove and discard seeds and fibers. Slice each half into four 1/2-inch-thick slices.

 

Melt margarine in a large nonstick skillet. Add apple juice and cinnamon; mix well. Add squash and bring to boil; reduce heat, cover and simmer for 10 minutes. Turn squash slices over, cover and simmer until squash is tender, about 10 minutes more. Yields 2 pieces squash per serving. (Note: Do not eat skin.)

 

Top