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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
10 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 4.6g 9% DV; carbohydrates 7.5g 2% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 3.4g; fat 3.1g 5% DV; saturated fat 1.4g 7% DV; cholesterol 7.1mg 2% DV; vitamin a iu 377IU 8% DV; vitamin c 13.8mg 23% DV; folate 30.8mcg 8% DV; calcium 176.6mg 18% DV; iron 0.4mg 3% DV; magnesium 22.1mg 8% DV; potassium 274.7mg 8% DV; sodium 164.9mg 7% DV.