Low Carb Summer Squash Casserole
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
1 casserole
- Serves:
- 8
ingredients
- 2 lbs summer squash, sliced (yellow or green)
- 3 bell peppers, seeded and chopped
- 1 onion, large, chopped
- 2 tablespoons canola oil
- 1 (15 ounce) can creamed corn
- 1 tablespoon artificial sweetener, granulated (no calorie)
- 1⁄4 cup cornmeal
- 1⁄8 teaspoon salt and pepper (to taste) (optional)
- 1 jalapeno, minced (optional)
directions
- 1. Preheat the oven to 350 degrees F. Steam the fresh squash until very tender on top of the stove for aobut 10 minutes in 1/4 cup of water, or in the microwave, and drain.
- 2. Mash or puree the squash in a food processor, and in a large skillet saute the bell pepper and onion in the oil until tender. Mix the pureed squash, onion mixture, corn, sweetener and cornmeal, and add the salt and pepper (if desired).
- 3. Place the mixture in a 2-quart casserole dish coated with nonstick cooking spray, and bake for 30 minutes, or until it is bubbly and thoroughly heated, and serve.
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Reviews
-
I love to find new and different summer squash recipe like this one. My bell peppers were green and one was red and it made the casserole nice and colorful. Because I don't care about carbs, I used real sugar (about 2 tsp) in place of the artificial sweetener. The end result was a wonderfully light texture, but a bit bland overall. I think I'd add some spices and maybe even some sharp cheese next time. Thanx for a new squash recipe!
RECIPE SUBMITTED BY
<p>I love to cook for myself, my neighbors and family--even my dogs and cats. I like quick recipes for weekdays, and save the more complicated things for weekends. I also love to bake, although I don't have much of a sweet tooth. I have chickens in my backyard, so I'm always looking for ways to use up all those organic blue and brown eggs. I'm always up for anything hot and spicy and I love nearly all cuisines, especially Vietnamese and Italian. Houston is known for being overrun with excellent restaurants. Lucky me!</p>
<p>These days, I'm mostly eating raw vegan. </p>