Squash Casserole

You will need:

½ tsp olive oil
1 onion thinly sliced
1 lb. yellow or green squash diced
2 Tbsp fat free low sodium chicken broth
¾ tsp chopped sage (or ¼ tsp dried)
1 garlic clove minced
1/8 tsp salt
1/8 tsp pepper
1 /4 cup whole wheat bread crumbs—soft
1/8 cup parmesan cheese, grated
1 tsp olive oil
Pam cooking spray


Directions:
1. Preheat oven to 375 degrees.
2. Sauté onion in oil until soft. Increase heat to medium high and cook until onion is deep golden brown, stirring occasionally.
3. Stir in the squash, broth, sage, garlic, salt and pepper and bring to a simmer. Reduce the heat and simmer, covered, for 10-12 minutes or until tender.
4. Mix bread crumbs, parmesan and olive oil.
5. Mash squash mixture until slightly chunky with potato masher. Pour into baking dish and top with bread crumb mixture. Spray with Pam.
6. Bake 25-30 minutes or until topping is golden.

Nutrition Information per Serving
Calories 64 Protein 3g Carbs 10g
Fiber 3g Cholesterol 1mg Fat 2g
Sodium 129mg

Recipe made available by Chef Nancy Kistler of Miss Cordelia’s, partner in nutrition education with Harbor of Health.