Baked Squash Casserole
August 29, 2018
Weight Watchers 3 SmartPoints
Weight Watchers 3 Freestyle Points
Persons
6
Serving Size
1/6 of recipe
Prep Time
45 minutes
Cook Time
30 minutes
Notes
Adapted from Weight Watchers Simply the Best All-American Cookbook p.167
Ingredients
- 4 large yellow squash
- 1 small onion, chopped
- 1/2 cup water
- 1 garlic clove, minced
- 8 ounce package fat free cream cheese, at room temperature
- 1/2 cup sharp cheddar cheese, shredded
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 13 Ritz crackers, crushed
Instructions
- Preheat the oven to 350 degrees. Spray an 11x7 inch shallow baking dish with nonstick cooking spray.
- Combine the squash, onion, water, and garlic in a large saucepan; bring to a boil. Reduce the heat, cover, and simmer until the squash is very tender, about 12 minutes. Drain well in a colander. Return the vegetables to the saucepan and mash with a potato masher. Stir in the cream cheese, 6 tablespoons of the cheddar cheese, the egg, salt, and pepper. Pour into the baking dish. Crush the crackers in a small bowl and add the remaining 2 tablespoons cheddar cheese; toss to combine. Sprinkle the crumbs on top of the casserole. Bake until bubbling at the edges and browned, about 30 minutes. Allow to stand 10 minutes before serving.