South Texas Squash Casserole (1pt)
Mar 30, 2006 7:30:20 GMT -8
Post by Donna on Mar 30, 2006 7:30:20 GMT -8
South Texas Squash Casserole
1 tsp. low-calorie margarine
1 cup onion, chopped
7 cups (about 6) yellow squash, peeled and thinly sliced
1/2 cup canned tomatoes and green chilies, crushed
1/8 tsp. freshly ground pepper, or to taste
4 ozs. part skim mozzarella cheese, grated
Preheat oven to 350 degrees.
In a large skillet, melt margarine.
Add onions and sauté until they look clear.
Add sliced squash and continue to saute 4 to 5 minutes more, tossing gently.
In a large baking dish (spray with nonstick cooking spray if desired), combine tomatoes, squash and onion.
Mix well and add pepper.
Sprinkle with grated cheese.
Bake 30 minutes or until bubbly.
Makes 8 servings.
Calories 70, Fat 3 g, Cholesterol 7 mg, Sodium 200 mg, Fiber 2 g,
Carbohydrates 8 g.
Points 1.
1 tsp. low-calorie margarine
1 cup onion, chopped
7 cups (about 6) yellow squash, peeled and thinly sliced
1/2 cup canned tomatoes and green chilies, crushed
1/8 tsp. freshly ground pepper, or to taste
4 ozs. part skim mozzarella cheese, grated
Preheat oven to 350 degrees.
In a large skillet, melt margarine.
Add onions and sauté until they look clear.
Add sliced squash and continue to saute 4 to 5 minutes more, tossing gently.
In a large baking dish (spray with nonstick cooking spray if desired), combine tomatoes, squash and onion.
Mix well and add pepper.
Sprinkle with grated cheese.
Bake 30 minutes or until bubbly.
Makes 8 servings.
Calories 70, Fat 3 g, Cholesterol 7 mg, Sodium 200 mg, Fiber 2 g,
Carbohydrates 8 g.
Points 1.