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Cheesy Squash Bake
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.”
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
1Preheat 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.
2Meanwhile, 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.
3Coat 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.