Squash Casserole

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I have had a crazy couple of weeks.  Between being insanely busy at work (transitioning positions at work… exciting, but definitely burning the midnight oil!), fighting off a cold, and not keeping up with my workouts, I feel BLAH.  Ugh, I am in rough shape.  Not complaining, just stating that my body is not happy.  And I am not happy that I have not been able to write all of the craziness down!  Even as I am typing this, I am thinking of all the things I need to get done before bed tonight.

Okay.  Enough.

Times like this, I need a solid go-to that I’ve been cooking since I was a youngster, making horrific messes in Mom’s kitchen. This is one that I almost always request when I’m home, because it’s easy and just so freakin’ good!  Every time I make it for someone new, they ask for the recipe on the spot.  It’s warm, comforting, healthy, and goes with everything.  I’m a little thrown off that my local grocery store all of a sudden has summer squash in abundance in January, but I could never find more than one or two pathetic, puny ones all summer.  I won’t ask.  I’ll just smile and eat 🙂


Materials:

  • microwave-safe dish
  • casserole/baking dish
  • spoon
  • mixing bowl
  • measuring cups and spoons
  • cutting board and knife

Ingredients:

  • 4 to 6 large yellow (summer) squash
  • 1 T minced garlic
  • 2 eggs, beaten
  • 1 cup breadcrumbs (I used Panko)
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste

Directions:

  1. Preheat oven to to 385 degrees.
  2. Cut off the ends of the squash, then slice each squash in half. FullSizeRender Prick the peels with a fork.IMG_3429
  3. place each half on a microwave-safe dish and heat on HIGH until soft, about 5-10 minutes, depending on your microwave and the size of the squash.  BE CAREFUL!!! THE SQUASH WILL BE REALLY HOT!FullSizeRender
  4. Using a spoon (and an oven mitt!), scoop out all of the seeds and goodness of the squash into your casserole dish, discarding the peel only (you may want to keep one peel for garnish at the end).FullSizeRender
  5. Continue to scoop out each squash half, and mix together all of the scraped out insides.IMG_3436FullSizeRender
  6. When finished, pour over beaten eggs.  Season with salt, pepper, and garlic.IMG_3439
  7. Spread an even layer of breadcrumbs, then an even layer of parmesan cheese.  IMG_3440
  8. Optional:  slice one of the peels and place slices on the top.FullSizeRenderFullSizeRender
  9. Bake for about 20 minutes, or until the eggs have set and the top is a golden brown.IMG_3455
  10. Enjoy!FullSizeRender

Squash Casserole

  • Servings: 4-6
  • Difficulty: medium
  • Print

FullSizeRender

Materials:

  • microwave-safe dish
  • casserole/baking dish
  • spoon
  • mixing bowl
  • measuring cups and spoons
  • cutting board and knife

Ingredients:

  • 4 to 6 large yellow (summer) squash
  • 1 T minced garlic
  • 2 eggs, beaten
  • 1 cup breadcrumbs (I used Panko)
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste

Directions:

  1. Preheat oven to to 385 degrees.
  2. Cut off the ends of the squash, then slice each squash in half. Prick the peels with a fork.
  3. place each half on a microwave-safe dish and heat on HIGH until soft, about 5-10 minutes, depending on your microwave and the size of the squash.  BE CAREFUL!!! THE SQUASH WILL BE REALLY HOT!
  4. Using a spoon (and an oven mitt!), scoop out all of the seeds and goodness of the squash into your casserole dish, discarding the peel only (you may want to keep one peel for garnish at the end).
  5. Continue to scoop out each squash half, and mix together all of the scraped out insides.
  6. When finished, pour over beaten eggs.  Season with salt, pepper, and garlic.
  7. Spread an even layer of breadcrumbs, then an even layer of parmesan cheese.
  8. Optional:  slice one of the peels and place slices on the top.
  9. Bake for about 20 minutes, or until the eggs have set and the top is a golden brown.
  10. Enjoy!

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