October 26, 2011

Squash Worth Squealing For

Who doesn't love a good Southern-made summer squash casserole? Paula Deen's recipe calls for, among other things:
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1 teaspoon House seasoning, recipe follows (i.e. salt)
  • 1 cup grated cheddar cheese
  • 1 cup crushed butter crackers

Not the healthiest ingredient list is it? And, sort of defeats the purpose of eating a vegetable in the first place!

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Enter my revamped recipe that features the squash instead of smothering it (served with local kale and bbq tofu steaks, below).

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Green Kitchen Squash Casserole3 medium yellow (or summer) squash sliced in thin rounds
3/4 c chopped sweet yellow onion
5.3 oz plain Greek yogurt (Oikos)
1/2-3/4 c grated extra sharp cheddar cheese
8-10 crumbled crackers (I had a fancy pants version of club crackers)

Preheat oven to 400. Mix first three ingredients in a bowl, add all but 1/4 c cheese, and stir well. Fold in half of cracker crumbs. Transfer to greased (non-stick spray) baking dish, top with remaining cheese and crumbs. Bake 30 minutes until golden and bubbly.

Stonyfield's organic plain Oikos has just 80 calories, 0 fat, and a whopping 15 g of protein for the entire 5.3 oz. cup. Just for comparison's sake, a 5.3 oz serving of sour cream would have 307 calories, 26 g of fat, and only 5 g of protein. Now that is an improvement (and there's no butter!).

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