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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.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:
52 mins
Yield:
Serves 10 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

145 calories; fat 8g; saturated fat 2.7g; mono fat 3g; poly fat 1.5g; protein 6.2g; carbohydrates 11.8g; fiber 1.1g; cholesterol 48mg; iron 0.8mg; sodium 190mg; calcium 108mg.
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