Squash Casserole

Dana Pierce was so kind to share her mother's Squash Casserole recipe with us.

We have an abundance of have fresh squash from our garden and needed a new way to prepare it to keep it interesting and this recipe definately fit the bill.

Thanks Dana!

INGREDIENTS

3-4 Crookneck Yellow Squash, chopped

1 Green pepper chopped (I used Fajita-Bells since that is what we had ready from our garden)

1 Onion, chopped

1 Large Tomato, chopped

1 egg beaten

1 cup grated mild Cheddar Cheese (I used a combo of cheddar and monteray jack, again because that is what I had on hand)

2 Tablespoons Butter

INSTRUCTIONS

Preheat oven to 350 degrees.

Wash and chop squash into bite sized pieces.

Chop onion, pepper and tomato.

Melt butter in fry pan and cook pepper and onion until soft.

In the meantime bring a pot of water with a little salt added to a boil.

Add squash and boil until just tender.

 (We like ours a little crisp so I boiled it for only about 4-5 minutes). 

Drain the squash and set aside.

Add tomatoes to the onion and pepper mixture and cook until most of the liquid evaporates.

Beat one egg in a large bowl.

Add cooked squash and shredded cheese.

Add tomato, onion and pepper mixture.

Gently mix together.  

Add salt and pepper to taste (if desired).

Turn into a lightly oiled casserole dish and bake uncovered at 350 for about 30 minutes.

(Our oven runs a little low so I baked ours for 40 mintues).

Remove from oven and serve!

Delish!

Chicken Breasts with Bacon, Mozzarella and Basil served with Pan Fried Summer Squash

It's finally homegrown tomato season in my neck of the woods. I love going out to the garden and picking fresh veggies to prepare our meals. For last nights dinner we had basil, tomatoes and summer squash, all picked fresh. It was so easy and delicious.

INGREDIENTS

One Bonless Skinless Chicken Breast per person

Fresh Mozzarella Cheese

Fresh Large Basil leaves

Freshly grated Parmigiano Reggiano

Salt and Pepper

Small amount of Olive Oil

2 slices of Bacon per chicken breast

For the Squash

Fresh Summer (crookneck or yellow) Squash

2 Tbsps Butter

1/2 of a medium sweet onion.

2 Tbsp reserved bacon grease

Preheat your oven to 400 degrees. Place bacon slices in a single layer on an aluminum foil covered cookie sheet. Bake bacon in the preheated oven for about 8-10 minutes until partially cooked, do not crisp.

 Remove bacon to papertowels to cool.

Reserve bacon grease for later.

Wash, pat dry and seperate basil leaves.

Slice about 1/2 of the mozzarella and shred the other half.

Wash and pat dry chicken breasts. Trim any excess fat.

Slice a pocket in each breast, taking care not to cut all the way through.

Place a couple of basil leaves inside the pocket and one to one and a half slices of cheese.

Close up the breast - secure with a toothpick if desired. 

Pour a small amount of olive oil on each breast and use your fingers to rub it around.

Sprinkle with salt and freshly ground black pepper to taste.

Wash and slice your tomato and place 2 - 3 sliced on each piece of chicken.

Sprinkle tomato slices with more snipped basil (if desired).

Place 2 slices of bacon across the top of each breast, in a X pattern.

Bake in your preheated 400 degree oven for approximately 20-25 minutes.

Remove from oven and sprinkle tops with the freshly grated mozzarella and a spinkling of the Parmigiano Reggiano.

Return to the oven for about 5 minutes, or until the cheese is melted.

While the chicken is baking.

Slice 1/2 of a sweet onion (such as Vidalia) and chop your squash into 1/2 - 3/4 inch slices.

Put your reserved bacon grease (about 2 TBSP) and 2 Tablespoons of butter into your fry pan and heat on medium high. Add onions and sautee until they start to wilt.

Add squash to the pan. Once the squash starts to brown, flip the pieces over and brown the other side.

Sprinkle with salt and pepper to taste and serve!

Enjoy!



How To Prepare Spaghetti Squash

Spaghetti Squash is a great low carb alternative to traditional pastas. A one half cup serving has only 4 net carbohydrates.

 Spaghetti Sqaush is a very versatile vegetable. It can be eaten plain, topped with butter, parmesan cheese or even your favorite low carb sauce.

It is also very simple to prepare.

Preheat your oven to 350 degrees.

With a sharp knife, cut the Spahgetti Squash in half lengthwise.

Using a soup spoon, scoop out the seeds and discard.

Pour about 1/4 inch of water into a pan (such as a lasagna pan). Place the squash cut side down in the pan.

Bake for 45 minutes.

Flip the halves over and bake until tender, about 20 minutes or so.

Remove the squash from the oven.

Using a fork, gently scrape the squash from the skin.

It will look like spaghetti.

Serve with your choice of toppings or sauce.

Enjoy!







NOTE: According to Fitday.com, Spaghetti squash has 7.9 net carbs per cup. That is for cooked Spaghetti squash, not including any toppings or spices.