Squash Casserole
Nb persons: 0
Yield:
Preparation time: 15 Minutes
Total time: 65 Minutes
Source: Clean Eating
| INGREDIENTS: | |
| 4 medium | yellow and zucchini squash, cubed ½-inch pieces (6 cups) |
| 1 medium | onion, diced ½-inch pieces |
| 1 clove | garlic |
| 1/2 tsp | sea salt |
| 1/2 tsp | ground black pepper |
| 1/8 tsp | red pepper |
| 2 tbsp | ground flaxseed |
| 3/4 cup | steel-cut oatmeal |
Olive oil cooking spray
INSTRUCTIONS:
Preheat oven to 350°F.
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).
Remove from heat and stir in oatmeal. Adjust remaining water in the pot so there is just enough to moisten the oatmeal.
Transfer to 9 x 13-inch baking dish that has been prepared with olive oil spray. Bake, uncovered, for 30 minutes.
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