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This Week's Healthy Recipes

Week of August 28, 2020

Menu #1

Entree

Tex-Mex Summer Squash Casserole

Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

Total:

1 hr 30 mins

Servings: 12

Ingredients

Ingredient Checklist

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)

⅔ cup finely chopped yellow onion

1 4-ounce can chopped green chiles

1 4-1/2-ounce can chopped jalapenos, (about 1/2 cup), drained

½ teaspoon salt, or to taste

2 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided

¼ cup all-purpose flour

¾ cup mild salsa

4 scallions, thinly sliced, for garnish

1/4 cup finely chopped red onion, for garnish

Instructions Checklist

Step 1 
Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.



Step 2 
Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.



Step 3 
Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

http://www.eatingwell.com/recipe/252090/tex-mex-summer-squash-casserole

side#1

Chili-Brown Sugar Delicata Squash with Pears

Pears and delicata squash tossed with brown sugar, chili powder and bacon is a delectable combination. To make this vegetarian, omit the bacon and toss the squash and pears with the brown sugar and chili powder during the last 5 minutes of roasting.

Source: EatingWell Magazine, November/December 2010

By EatingWell Test Kitchen

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