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Squash Casserole
Nb persons: 6
Yield: 1 cup
Preparation time: 15 minutes
Total time: 65 minutes
Source: Clean Eating Online
| 2 medium | yellow squash, cubed 1/2-inch pieces (3 cups) |
| 2 medium | zucchini squash, cubed 1/2-inch pieces (3 cups) |
| 1 medium | onion, diced 1/2-inch pieces |
| 1 clove | garlic |
| 1/2 tsp | sea salt |
| 1/2 tsp | ground black pepper |
| 1/8 tsp | red pepper |
| 2 tbsp | ground flax seed |
| 3/4cup | steel-cut oatmeal |
1. Preheat oven to 350°F.
2. Cook all ingredients except oatmeal in enough water to cover the squash in a pot, about 1 cup, on the stove-top until soft (about 20 minutes).
3. Remove from heat and stir in oatmeal. Adjust remaining water in the pot so there is just enough to moisten the oatmeal.
4. Transfer to 9 x 13-inch baking dish that has been prepared with olive oil spray. Bake, uncovered, for 30 minutes.
NUTRIENTS per 1-cup serving:
CALORIES: 80
TOTAL FAT: 1.5 g
SAT. FAT: 0 g
CARBS: 15 g
FIBER: 4 g
SUGARS: 4 g
PROTEIN: 4 g
SODIUM: 340 mg
CHOLESTEROL: 15 mg
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