Low Cholesterol Squash Casserole
A light, flavorful squash casserole featuring tender squash, onions, and a creamy low-fat base, perfect for health-conscious meals and family gatherings.
Ingredients
Instructions
- Cook squash with finely chopped onions, then drain.
- Melt margarine in hot milk; add crumbs, squash, salt, and pepper.
- Add Egg Beaters and mix well.
- Pour into a greased casserole dish.
- If desired, top with extra buttered crumbs or low-fat cheese.
- Bake for 30 minutes in a 350°F oven.
Tips & Substitutions
For a creamier texture, consider adding a bit of low-fat cream cheese to the mixture. You can substitute the squash with zucchini or a mix of summer squashes for varied flavors. If you prefer a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers. To enhance the dish, try adding herbs like thyme or basil.
Serving Suggestions
This Low Cholesterol Squash Casserole pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. Consider serving it alongside grilled chicken or baked fish for added protein. For a heartier dish, serve it with a side of whole grain bread. It makes a great addition to any vegetarian recipes collection.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions for a quick meal, ensuring they don't dry out by covering with a damp paper towel.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Squash Casserole contains roughly 307 calories, with 1g protein, 4g carbohydrates, and 33g fat. It is an excellent source of vitamin C (46% of the Daily Value). Note that it is relatively high in sodium, at 1441mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash for this recipe?
Yes, you can use frozen squash. Just be sure to thaw and drain it thoroughly before using, as excess moisture can affect the casserole's texture.
Is there a way to make this dish spicier?
Absolutely! You can add a pinch of cayenne pepper or some chopped jalapeños to the mixture for a bit of heat. Alternatively, sprinkle some red pepper flakes on top before baking for an extra kick.
What can I substitute for Egg Beaters?
You can replace Egg Beaters with equivalent amounts of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for a vegan option. This will help bind the casserole while keeping it low in cholesterol.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).