Mexican squash is one of many varieties of summer squash. Before I started this blog, the only thing I knew what to do with squash was steam it. After doing a little research, I've come to find out that the sky's the limit! Soup and stew and casserole recipes are abundant anywhere you look. So as I looked over all the different websites, I concocted my own recipe.
Squash Casserole (any summer squash will do. I used Mexican Squash)
Ingredients
6 medium summer squashes, sliced
1/2 medium onion, diced
2-3 cloves garlic, depending on how much you like garlic
1 cup shredded cheddar cheese (I used 1/2 cheddar 1/2 jack cheeses)
1 C Italian bread crumbs
1/4 C (half stick) of butter, melted
Directions
Preheat oven to 350 degrees. In a large skillet, spray with cooking spray and add half the onions and half of the squash and the garlic. Cook until just cooked. Repeat with second batch of squash and onion. In a colander, using a spoon wring out some of the water out of the squash. This will prevent the casserole from becoming too mushy with excess water from the squash. Put the squash in a buttered casserole dish and mix together the squash, cheese and bread crumbs. Pour melted butter over top and bake until golden brown and bubbly.
Squash is SO good for you! Summer squash contains vitamin C as well as beta-carotene, folate, and fiber. These nutrients make summer squash a tool in preventing cancers, heart disease, and diseases of inflammation such as arthritis and asthma.
Whether you're trying to lose weight or just adopt a healthier eating program, summer squash is rich fiber content can help you get full faster -- and give you many of the nutrients you need.
Fun Fact: Squashes are one of the oldest known crops--10,000 years by some estimates of sites in Mexico.
Tomorrow's Fruit: APPLE
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