| Low Calorie Squash Casserole 2
Categories: Low Calorie, Casserole, Squash
4 cups of yellow squash, sliced
1 cup of onion, sliced
1/4 cup of soft bread crumbs
1/2 cup of egg substitute
1/4 teaspoon of thyme
1/2 cup of plain nonfat yogurt
1/2 cup of low fat cottage cheese (1%)
Vegetable cooking spray
1/4 cup of freshly grated Parmesan cheese |
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Mix together egg, thyme, yogurt, cottage cheese and Parmesan cheese. Sauté onion in skillet coated with cooking spray. In a 2 quart casserole layer 1/3 of squash, onion, yogurt mixture. Repeat layers and sprinkle with bread crumbs. Bake at 350ºF. for 25 minutes covered. Uncover and bake until top is browned.
Nutritional Analysis: Serving size 3/4 cup. 99 calories; 5 mg cholesterol; 217 mg sodium; 412 mg potassium; 2.7 gm fat, 24% calories from fat, .6 gm polyunsaturated, 1.0 gm saturated. Diabetic Information: 1 serving may be exchanged for 1 1/2 vegetables and 1 meat. Yield 6 servings.
Low Calorie Squash Casserole 3
Categories: Low Calorie, Casserole, Squash
1 cup of sliced yellow squash
1 tablespoon of chopped onions
2 tablespoons of low-fat cottage cheese
1/4 teaspoon of black pepper
1 teaspoon of grated Parmesan cheese
Steam or boil squash and onions until tender. (DO NOT OVERCOOK). Drain and mix in cottage cheese and pepper. Place in baking dish and sprinkle top with Parmesan cheese. Bake at 350ºF. for 30 minutes. Serves 2 |
