Mable Clarke, a South Carolina cook and activist, makes this summer squash recipe to serve at a monthly fish fry that helps support her community's Soapstone Baptist Church. This squash casserole gets its lusciousness from sealing the baking dish with foil. The squash steams in its own juices and mingles with melted butter for a velvety bite.

Mable Owens Clarke
Source: EatingWell Magazine, September 2020
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Ingredients

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Directions

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  • Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

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  • Combine squash, onion, red and green bell pepper, butter, garlic, salt and pepper in a large bowl. Transfer to the prepared pan and cover with foil.

  • Bake until the vegetables are very tender, 45 to 55 minutes.

Nutrition Facts

101 calories; protein 2g 4% DV; carbohydrates 7g 2% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 4g; fat 8g 12% DV; saturated fat 5g 25% DV; cholesterol 20mg 7% DV; vitamin a iu 742IU 15% DV; vitamin c 39mg 65% DV; folate 48mcg 12% DV; calcium 30mg 3% DV; iron 1mg 6% DV; magnesium 28mg 10% DV; potassium 427mg 12% DV; sodium 245mg 10% DV; thiamin -1mg -100% DV.