Photo: Oxmoor House
Yield
8 servings (serving size: about 3/4 cup)

Enjoy all the flavor of savory squash casserole without the guilt! Reviewer Kim writes, "We used this in place of my mother's classic squash casserole for Christmas dinner and it was excellent! Tasted very similar to her much higher-fat recipe, and even she had to admit that it was very good."

How to Make It

Step 1

Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.

Step 2

Preheat oven to 350°.

Step 3

Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.

Step 4

Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

lovestoputter's Review

meme48
May 08, 2011
I boosted the flavor a bit: first, I slowly cooked the onions to begin to caramelize them before adding the squash and a bit of chicken stock to steam the veggies. I also added bay leaves to the warm milk as I made the sauce, then removed them before finishing the dish. Two low fat Laughing Cow wedges added to the low fat cheddar made the sauce creamier. I grated nutmeg over the crumbs. The results tasted rich and satisfying.

PulpFiction's Review

lustanton
March 12, 2012
Fantastic low-calorie recipe, easy to prepare and very yet filling. I turn this into a vegetarian entree by adding left-over brown rice into the mix prior to baking. It helps soak up some of the excess water from the squash.

Cheryl242's Review

lovestoputter
March 14, 2011
A delicious and different vegetable side dish. I left out the cheese, as we are trying to cut calories. Also left off the topping. It was still very good and would definitely make again.

dgtmail's Review

RRMAR25
December 30, 2010
This is the freshest tasting squash casserole we've ever tried - and we've tried many in our quest to find an alternative to the southern tradition of butter crackers and massive amounts of cheese. This is my husband's favorite childhood dish but squash is that one food our kids just don't like however it is disguised. This recipe won praise and requests from all to add it to the standard menu rotation. We've served it with both turkey and chicken, on veggie night and taken it to potlucks and it worked well each time.

meme48's Review

ebg0607
November 04, 2010
N/A

chattiepattie's Review

krzydiamn
May 27, 2010
I would make this again and again. I served it with a pork loin roast. I followed the directions to a T and wouldn't change a thing. My picky grandchildren loved it!!!

krzydiamn's Review

Cheryl242
April 18, 2010
Excellent side dish! I would definitely make this again. It's a little tedious with all the different pans, but worth it in the end.

ebg0607's Review

dgtmail
November 09, 2009
I made this with a turkey breast and it was excellent. My husband could not stop raving about it. Can't wait to reheat it with tonights dinner. I followed the directions and they were perfect.

KimberlyM's Review

Linda
December 27, 2008
We used this in place of my mother's classic squash casserole for Christmas dinner and it was excellent! Tasted very similar to her much higher-fat recipe and even she had to admit that it was very good. Will definitely make this again.

RRMAR25's Review

KimberlyM
November 29, 2012
N/A