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


Recipe Summary

10 mins
35 mins


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

1/2 cup
72 calories; protein 4.6g; carbohydrates 7.5g; dietary fiber 1.3g; sugars 3.4g; fat 3.1g; saturated fat 1.4g; cholesterol 7.1mg; vitamin a iu 377IU; vitamin c 13.8mg; folate 30.8mcg; calcium 176.6mg; iron 0.4mg; magnesium 22.1mg; potassium 274.7mg; sodium 164.9mg.

1 vegetable, 1/2 medium-fat protein