Nosh on Squash

I am pretty much always in the mood for fresh vegetables, but lately I have really been craving fresh summer vegetables. I love steamed or grilled yellow squash by itself so I figured it was be just as good with a few added ingredients, in order to make a casserole. This side dish recipe reminds me of the squash casserole at a local market/restaurant but I'm relatively sure that their version is far from low-fat. It seems that most vegetable casseroles contain very few actual vegetables and are smothered in cream soups, cheese, and other high calorie ingredients. I really liked the fact that the squash is the main ingredient in my recipe and its flavor is still distinct. The addition of cheese and greek yogurt really complemented the squash without overpowering it and the corn flakes provided a crunchy topping. I served this with grilled chicken tenders and sauteed turnip greens for a healthy, southern dinner. 

Cheesy Squash Casserole

serves 8

Ingredients

6 medium yellow squash, thinly sliced

1 large onion, thinly sliced

1/2 cup parmesan cheese

1 cup fat-free shredded cheddar cheese

1/2 cup fat-free plain greek yogurt

salt and pepper, to taste

1 cup corn flakes

1. Preheat oven to 350 degrees. Lightly grease 2-quart casserole dish.
2. Boil squash and onions until tender, about 10 minutes. Drain.
3. In a large bowl combine squash and onions, Parmesan, Cheddar, and yogurt. Add salt and pepper, to taste.
4. Transfer mixture to prepared casserole dish. Top with corn flakes. Bake for 20 minutes.

Nutrition: 93 calories, 9g carbohydrate, 10g protein, 2g fat, 2g fiber

weight watchers points: 2

weight watchers plus points: 3