Thursday, September 13, 2012

Cheesey Squash Bake {Healthy Option}

I really do love yellow summer squash. I use to make a very similar recipe to this when my kids were growing up, so I was delighted when I came across this recipe in a Low Calorie magazine, especially now that summer squash is in season.  

This recipe is 'lighter' than the original I use to make.  As we're aging and dealing with health issues, I try to keep things as 'light' as possible, so this recipe did the 'trick' for me!

If you prefer, you could probably use zucchini instead.  Maybe even carrots? 

I love a good cheese sauce on any vegetable. If you like a lot of sauce, you might want to increase the amounts. 

Hope you enjoy this as much as we did. 


CHEESEY SQUASH BAKE 

1 - 1 & 1/2 lbs. yellow summer squash, sliced
(about 2 medium)
1/2 c. chopped onion
1 Tb. (reduced-fat) margarine
1 Tb. flour
1/2 c. (fat free) milk
1/2 c. shredded reduced-fat cheddar cheese (2 ozs)
(I love the  2% fiesta blend shredded cheese or 2% Velveeta)
1/8 tsp. salt
1/4 tsp. black pepper
1/2 c. soft whole wheat bread crumbs, toasted (& buttered)
2 Tb. parmesan, optional 

In large saucepan, cook squash and onion in small amount of boiling water for 8 - 10 minutes or until tender; drain. 

Meanwhile, in a medium saucepan, melt margarine over medium heat. Stir in flour. Add milk all at once; cook and stir until mixture is thickened and bubbly.  Remove from heat. Add shredded cheese, salt and pepper; stir until cheese is melted.  Add drained squash mixture; toss gently to coat the vegetables. 

Coat 1 - to 1 - 1/2 qt. baking dish with nonstick cooking spray.  Spoon the squash mixture into the prepared dish.  Sprinkle bread crumbs and parmesan evenly onto vegetables.  Bake 25 minutes or until the top is golden. 

Serves 6: 1/2 c. serving each

(I recently saw another similar recipe that used crushed cheez-it crackers over the top - MMMM!) 

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