Here's a terrific way to dress up the last of the season's summer squash. Reduced-fat cheddar cheese gives this side dish recipe plenty of flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. In a large saucepan, cook squash and onion in a small amount of boiling water for 5 to 10 minutes or until tender; drain and set aside.

  • Meanwhile, in a medium saucepan, melt margarine over medium heat. Stir in flour until well mixed. Gradually stir in milk; cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in cheese, pepper and salt until cheese is melted. Add squash mixture; toss to coat.

  • Coat a 1- to 1 1/2-quart baking dish, casserole, or souffle dish with nonstick cooking spray. Spoon in squash mixture. Sprinkle evenly with bread crumbs. Bake about 25 minutes or until golden brown and heated through.

Nutrition Facts

72 calories; 3.1 g total fat; 1.4 g saturated fat; 7 mg cholesterol; 165 mg sodium. 275 mg potassium; 7.5 g carbohydrates; 1.3 g fiber; 3 g sugar; 4.6 g protein; 377 IU vitamin a iu; 14 mg vitamin c; 31 mcg folate; 177 mg calcium; 22 mg magnesium;