Low-Fat Squash Casserole

This is a comforting, hearty, but still healthy fall side dish.

Serves: 6Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 6

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 4 cups butternut squash purée
  • 1 tsp. salt
  • ⅛ tsp. ground black pepper
  • 6 oz. shredded fat-free Cheddar cheese
  • ½ cup Egg Beaters
  • 1 cup panko breadcrumbs

Directions

  • Preheat oven to 350°F. Coat a 9" × 13" baking dish with nonstick spray.
  • Heat a small skillet over medium heat. Sauté onion until soft, about 10 minutes. Remove from heat and cool slightly.
  • In a large bowl, combine squash, onion, salt, pepper, cheese, and Egg Beaters. Spread squash mixture in baking dish. Bake for 30 minutes.
  • Remove from oven and top with panko crumbs. Return dish to oven and bake for 10 minutes until golden brown on top.

Recipe Information

Serves: 6

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 4 cups butternut squash purée
  • 1 tsp. salt
  • ⅛ tsp. ground black pepper
  • 6 oz. shredded fat-free Cheddar cheese
  • ½ cup Egg Beaters
  • 1 cup panko breadcrumbs

Directions

  • Preheat oven to 350°F. Coat a 9" × 13" baking dish with nonstick spray.
  • Heat a small skillet over medium heat. Sauté onion until soft, about 10 minutes. Remove from heat and cool slightly.
  • In a large bowl, combine squash, onion, salt, pepper, cheese, and Egg Beaters. Spread squash mixture in baking dish. Bake for 30 minutes.
  • Remove from oven and top with panko crumbs. Return dish to oven and bake for 10 minutes until golden brown on top.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat6g
Saturated Fat1g
Cholesterol5mg
Sodium1100mg
Total Carbohydrate24g
Dietary Fiber2g
Sugars9g
Protein14g