This was ok.
Butternut Squash Au Gratin
1 c. chicken broth
12 oz diced butternut squash
2 slices cooked bacon, diced
1/3 c. shredded reduced fat cheese
Preheat oven to 425*. In small casserole dish, bring broth to a boil and add squash, bacon and salt. Cook until squash is just tender. Drain half the liquid and top with cheese. Bake 15 minutes or until cheese is melted.
Yield: 4 servings. Per serving= 87 Calories; 4g Fat (38.7% calories from fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 377mg Sodium
I think I like these better than Kale Chips as Kale smells stinky. BUT, these zucchini chips shrink up a lot. They are a tasty chip though so make a bunch.
1/2 tsp seasoning salt
1 tsp extra virgin olive oil (butter flavor is best!)
Preheat oven to 225*. Slice the zucchini really thin. Pat dry with paper towels. Toss in a bowl with the salt and extra virgin olive oil. Spread in single layer on cookie sheet covered with parchment paper. Bake one hour, then turn them over and bake another hour or until browned and crispy. You see in my picture some are not browned. They were sliced a little thicker than the others so I removed the browned ones (Ok, I ate them) and baked the less done chips longer. Delicious!
A nice way to eat squash. If you can’t do battered and fried. 😉
Yellow Squash Ribbons
2 large yellow squash
2 TB diced onion
Dash garlic powder
¼ tsp crushed red pepper
¼ tsp black pepper
Spray large skillet with cooking spray. Using a vegetable peeler, shave squash into ribbons. Discard seeds and core of squash. Place ribbons in prepared skillet. Add onion, garlic powder, salt, red pepper and black pepper. Cook 4 minutes or until onion is done. Could sprinkle with Parmesan cheese before serving.
Yield: 2 servings. Per serving= 30 Calories; trace Fat (8.8% calories from fat); 1g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.