My son is on a diet and he bakes a squash casserole using spaghetti
squash and canned tuna and little cubes of Laughing Cow process cheese.
Oddly enough, it's the only dish that he knows how to prepare. He'll
make two servings and eats both - at different times, of course. He
really seems to like it and makes it several times a week. I wish he'd
use a cheaper squash and Velveeta instead of Laughing Cow. Anyway, it's
a low calorie dish.

On 10/31/2012 3:45 AM, jmcquown wrote:
> "Janet Bostwick" wrote in message
> ...
>
> On Wed, 31 Oct 2012 00:00:34 -0400, "jmcquown" >
> wrote:
>
>> Got a good buy at the farm stand last weekend on six nice sized fresh
>> yellow
>> (crookneck) squash. Yes, they're still in season here, although with
>> this
>> cold snap (thanks "Sandy!") I suspect I got the last of the local
>> harvest.
>> When I bought it I thought hmmm, squash casserole!
>>
>> I haven't made it in quite some time. I'll be baking it tomorrow.
>>
>> Squash Casserole
>>
>> 2 c. sliced yellow squash, steamed until just tender
>> 1 c. grated Parmesan cheese
>> 1 c. dried bread crumbs (I use cornbread crumbs)
>> 1 c. milk
>> 1 small minced onion
>> 1-2 Tbs. melted butter
>> 2 eggs, lightly beaten
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>> Dried herbs (optional): parsley, sage, thyme
>>
>> Combine all ingredients in a 1-1/2 quart casserole dish. Bake at 350F
>> degrees for 1 hour.
>>
>> The result should be moist and somewhat fluffy under a lightly browned
>> top.
>> You may scoop the mixture into individual glass ramekins prior to
>> baking if
>> desired. Watch carefully and cut the baking time if needed.
>>
>> Jill
>
> I've wondered about this dish. Summer squash are such a tender
> vegetable. Is there squash texture left in the casserole or is it
> more like a baked custard?
> Janet US
>
>
>
> You know, I've never had baked custard! But yes, there's still some
> squash texture
>
> Jill