Butternut Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups small-curd low-fat or nonfat cottage cheese1 1/2 pounds summer squash (can be yellow, green or a mixture)Salt to taste1/2 medium onion, finely chopped1 to 2 garlic cloves, minced (optional)1 tablespoon extra virgin olive oil4 eggs1/4 Cup Parmesan Cheese Grated
1. Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry.
2. Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat.
3. Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to ten minutes before serving. You can also serve this warm or at room temperature.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SHARP1S.
2. Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat.
3. Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to ten minutes before serving. You can also serve this warm or at room temperature.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SHARP1S.
Nutritional Info Amount Per Serving
- Calories: 160.2
- Total Fat: 7.4 g
- Cholesterol: 151.7 mg
- Sodium: 383.0 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.2 g
- Protein: 17.1 g
Member Reviews
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UUCEEJAY
I used Egg Beaters in place of whole eggs and butternut squash (about 2 1/2 cups grated. This was really really good! I served it with fake chicken for me (vegetarian) and with chicken breasts on the grill for the meat eaters. We also had green and yellow string beans as a side dish. - 9/13/10