Moms often serve this dish to picky eaters who don’t want to eat their vegetables. It works every time, thanks to the crumbled crackers and creamy cheese traditionally found in this dish. This version is lighter—but your kids will never know the difference.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 2 minutes. Add squash and pepper; sauté 10 to 12 minutes or until squash is golden brown. Remove from heat.
Combine cream cheese and milk in a large bowl, stirring with a whisk until smooth. Add eggs, stirring with a whisk. Stir in squash mixture, cheese, and half the crushed crackers. Spoon squash mixture into a 2-quart casserole dish coated with cooking spray.
Top with remaining crushed crackers. Bake at 375° for 30 minutes.
This lightened up squash casserole was quick and easy to make, and just as good as Grandma's, without the extra fat and calories. Made it just as the recipe was written except I opted for 2% milk and full fat cheddar cheese. Will make it again!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!