Name: Green Chili-Squash CasseroleAnother Winner.
Yield: 4 servings
Ingredients: 1 large stockpot of water; 1 large butternut squash, quartered; 1 teaspoon salt plus additional to taste; 1 medium yellow onion, thinly sliced; One 4-ounce can chopped green chilies; 1/2 cup whole-wheat cracker crumbs; 2 cups grated sharp cheddar cheese; 3 large eggs, beaten; 1 cup low-fat milk; 1 tablespoon Worcestershire sauce; Ground black pepper to taste

Servings: 4 persons

1 large stockpot of water
1 large butternut squash, quartered
1 teaspoon salt plus additional to taste
1 medium yellow onion, thinly sliced
One 4-ounce can chopped green chilies
1/2 cup whole-wheat cracker crumbs
2 cups grated sharp cheddar cheese
3 large eggs, beaten
1 cup low-fat milk
1 tablespoon Worcestershire sauce
Ground black pepper to taste

1
Preheat the oven to 400 degrees.
2
Bring a large stockpot of water to a boil over high heat.
3
Add the squash and 1 teaspoon salt and boil until fork tender in the center, about 20 minutes.
4
Drain, peel the squash, and cut into slices less than 1/4-inch-thick.
5
In a large bowl, mix together the onion, chilies, cracker crumbs, cheese, eggs, milk, Worcestershire sauce, salt, and pepper.
6
Fold in the squash.
7
Scrape into a 3-quart ovenproof casserole dish, cover, and bake for 15 minutes.
8
Remove the cover and bake for about 10 minutes more, until browned on top.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Green Chili-Squash CasseroleAnother Winner.

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