Cheesy Squash Bake

Cheesy Squash Bake

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 pound yellow squash, thinly sliced
  • ½ cup chopped onion
  • 1 tablespoon lower-fat margarine or vegetable oil spread
  • 1 tablespoon all-purpose flour
  • ½ cup fat-free milk
  • ½ cup shredded reduced-fat cheddar cheese (2 ounces)
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • Nonstick cooking spray
  • ½ cup soft whole wheat bread crumbs, toasted

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°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.
  2. 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.
  3. Coat a 1- to 1½-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 information

  • Serving size: ½ cup
  • Per serving: 72 calories; 3 g fat(1 g sat); 1 g fiber; 7 g carbohydrates; 5 g protein; 31 mcg folate; 7 mg cholesterol; 3 g sugars; 377 IU vitamin A; 14 mg vitamin C; 177 mg calcium; 0 mg iron; 165 mg sodium; 275 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ medium-fat protein

Reviews 0