Who doesn’t love a hot, cheesy Paula Dean casserole in the fall? If you are sticking to a low-carb, low-fat diet for good blood sugar control… does that mean bye-bye cheesy squash casserole?
“NO WAY,” we say. It just means you have to make some adjustments. Lose some of the fat but not the flavor with a few simple substitutions.
Diabetic-Friendly Indulgent Squash Casserole (Serves 6+)
- 6-7 yellow squash, peeled and sliced into thin rounds (I choose the smaller ones for more flavor)
- ½ large onion, finely chopped (I’ve used sweet, yellow and purple- whatever I have)
- 1 Tbs light butter and 1Tbs olive oil (for sautéing squash and onion)
- ½ cup low-fat sour cream
- 3/4 cup (loosely packed) shredded cheddar (I like to hand shred a block of high quality sharp cheddar for more cheese flavor with less volume)
- 1/3 cup fresh grated parmesan cheese (I buy a small tub of pre-grated cheese)
- Garlic powder, salt, pepper
- 6 Ritz crackers, crumbled
1. Preheat oven to 350
2. Lightly spray bottom of casserole dish with cooking spray
3. Heat oil and butter in large skillet, sauté onion and squash until soft and slightly browned.
4. Take skillet off heat, toss in sour cream and cheese (hold back about 1/5 cup cheddar), sprinkle of garlic powder, salt and pepper
5. Transfer to casserole dish, sprinkle top with remaining cheddar and crackers
6. Bake 20 minutes uncovered and enjoy!
Do you have a favorite fall recipe? Share it with us!