Low Fat Yellow Squash Bake Recipes

Steps:

• cook squash and onion in about a tablespoon of butter with seasonings.
• when done lightly mash mixture.
• combine milk and soup mix well and add squash mixture.
• put in a baking dish and layer breadcrumbs then cheese.
• cook in 350 degree oven for 10-15 minutes.

Steps:

• 1. Preheat the oven to 375 degrees. Spray a 2 quart baking dish with nonstick cooking spray. 2. Layer the bottom of the baking dish with half of the yellow squash slices and lightly sprinkle with salt and pepper. Top with 1⁄2 of the onions, 1⁄2 of the red bell pepper, dollops of 1⁄2 of the cream cheese, and then 1⁄2 of the Cheddar cheese over top. 3. Repeat the process of step 2 all over again, creating a second layer of yellow squash and then the other ingredients, ending with the remaining Cheddar cheese on top. 4. Bake for 40-45 minutes or until the top is beginning to brown and squash is fork tender. Let rest 5 minutes before serving. George's Tips | Cut down on the cooking time by lightly boiling, steaming, or sautéing the yellow squash before baking until nearly tender. Simply bake until cheese is melted. Variation | You can also make this with the strands of one cooked spaghetti squash in place of the yellow squash calories:160|fat: 12g|protein: 7.5g|fiber:1.5g|net carbs:5g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
• Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
• Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Steps:

• Cook the brown rice and butternut squash in salt water for 25mins.
• While they are cooking, put the tomato, chilli powder, chilli paste, paprika, tomato puree, prawns, salmon in a dish. Season with salt and pepper.
• Put the milk, marg and cornflour in a mug, and heat on full power in the microwave, until thick.
• Coat the bread lightly in cornflour.
• Add the sauce to the dish, and spread over the cream cheese, followed by the bread.
• Bake in the oven for 10 mins, or until the bread has toasted, and everything is heated.
• Drain the rice and butternut squash, and mix together. Serve the rice and the fish bake together.