Monday, November 9, 2009

Bartenfelder Farm’s Family Squash Casserole

Adapted from Washington Post via Rebecca Hertzman

1 package Morningstar Farms Griller Crumbles (or 1 lb cooked ground beef)
1 med onion, cut into ¼ inch dice
2 med cloves garlic, minced
2 ribs of celery, cut into ¼ inch dice
½ cup bell pepper, cut into ¼ inch dice
6 c spaghetti sauce
1 t chopped basil leaves
1-2 lb mix of summer squashes (yellow, zucchini, etc.), trimmed and cut into ¼ inch slices
1 c Italian style breadcrumbs
½ c nonfat shredded mozzarella cheese
½ c crumbled Parmesan cheese

Preheat oven to 350 degrees. Spray a 9x12 inch baking dish with Pam
Cook crumbles, onion, garlic, celery, and green bell pepper in a skillet for 6-8 minutes, stirring frequently, until vegetables are softened
Add 2 c spaghetti sauce and basil, mix well, then remove from heat
Meanwhile, slightly steam the squash until they are tender but not fully softened
Cover baking dish with a single layer of squash, then layer in the following order in even amounts: the vegetable mix, the breadcrumbs, the spaghetti sauce, and the mozzarella and Parmesan cheeses.
Bake for about 1 hour, or until the cheese and breadcrumbs have started to brown. Serve hot

Nutrition Information:
Total recipe: 1365 calories, 35 g fat, 52 g fiber
Makes 8 servings, 3 WW points each

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