- Calories 251
- Caloriesfromfat 29%
- Fat 8.1g
- Satfat 4.7g
- Monofat 2.3g
- Polyfat 0.5g
- Protein 11g
- Carbohydrate 34.1g
- Fiber 2.4g
- Cholesterol 25mg
- Iron 2.1mg
- Sodium 656mg
- Calcium 246mg
Double-Squash Basmati Gratin
Beau Gustafson
Basmati rice and feta cheese distinguish this updated squash-rice casserole from its classic counterpart. Serve with roasted chicken or grilled chicken breasts.
How to Make It
Step 1
Preheat oven to 375°.
Step 2
Combine zucchini, squash, leek, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic in a Dutch oven. Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally. Uncover and remove from heat; cool slightly.
Step 3
Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sour cream, milk, and egg whites in a large bowl, stirring with a whisk. Add squash mixture, basmati rice, cheeses, parsley, and oregano; stir well to combine. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
Step 4
Place crackers in a food processor; process until coarsely ground. Drizzle with butter; pulse 3 times or until moist. Sprinkle cracker crumb mixture evenly over rice mixture. Bake at 375° for 25 minutes or until browned on top and bubbly around edges. Let stand 10 minutes before serving.
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EllenDeller's Review
This is absolutely delicious and easy to make. My only changes: DRAIN the squash after cooking (and save the 2/3 (!) cup of liquid for soup stock); use a tomato/basil feta cheese for more flavor. Add a little hot sauce or crushed red pepper. Other than that, I followed directions exactly and it is creamy, savory, flavorful, and even better warmed up for lunch. Makes a good vegetarian entree.
ConnieWeaver's Review