Homemade Clean Eating Yellow Squash Casserole
As we are making our big move across the country in just a couple of weeks, our friends here in Colorado agreed to one more big family dinner before everything was packed. We cooked a huge turkey, made my corn casserole and yellow squash casserole, and also had some amazing macaroni and cheese and steamed broccoli. We love these kinds of get-togethers with friends, and our children love playing together.
Of course, I made sure to take the opportunity to document both of my casseroles so I could share them with you. Of all of the dishes I make all year long—and boy, do I have a lot of regulars that I love—these two are my absolute favorites. Many times I simply cook these two dishes, and that's what we have for dinner for a few nights, they are that good.
You know, with everything else being sold, packed, or scattered through the house, and our future being a little bit of an unknown, it's nice to have some of those old, faithful kinds of dishes around. You know what I mean...those dishes that you have so often, that have been a part of your family for so long, that they taste like comfort and home, no matter where you are. These, I think, are going to be those kinds of dishes that my children remember when they one day move out and have families of their own. Or at least I hope so.
Since they're so easy to make, there's no reason that they can't become a regular meal in your house, as well. For us, these dishes are associated with three houses in three states in the last ten years; two beautiful children and several we'll meet in heaven one day; and having to leave a lot behind each time we move to follow our dreams. Regardless of where we move, we still feel like we're at home when we make these particular meals, and they help us remember all that we have been through as a family.
- 4 yellow squash
- 2 tablespoons grass-fed butter
- 1 onion
- 1 tablespoon garlic, minced
- 2 slices whole-wheat bread
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheese
- 1/4 cup parsley
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon pink Himalayan salt
- 1 egg
- 1 slice whole wheat bread
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 2 tablespoons grass-fed butter, melted
- Preheat your oven to 350 degrees F and grease a large 9x13 inch casserole dish with some coconut oil.
- Start your dish by chopping your squash into small pieces and steaming it in a pot on the stove over medium-high heat for about 20 minutes or so. If you have a steamer basket, this is when to use it!
- In a small saucepan, melt your butter.
- Then chop your onion, and cook it and your minced garlic in the melted butter until soft and translucent.
- In the meantime, pop your bread into the food processor or blender and process it down into bread crumbs.
- When your squash and onions are fully cooked and soft, transfer them to a large mixing bowl and add in all other ingredients, one at a time. Mix well.
- Pour your mixture into the prepared casserole dish and now let's make your topping.
- Now it's time to process your last bit of bread and mix it with the rest of your topping ingredients.
- Evenly sprinkle this mixture on top of your squash and slide it into the oven.
- Bake for about 45 minutes. You'll smell it when it's ready.
|Serving size: 1|
|Calories from Fat||135|
|% Daily Value *|
|Fat 15 g||23%|
|Saturated fat 1 g||5%|
|Carbohydrates 9 g||3%|
|Sugar 3 g|
|Fiber 3 g||12%|
|Protein 7 g||14%|
|Cholesterol 23 mg||8%|
|Sodium 17 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
It would be remiss of me not to share my yummy Corn Casserole recipe with you, too! What I really look forward to is how we'll be able to incorporate fresh ingredients from our own backyard into these recipes in just a few short months. Fresh corn, onions, garlic, and squash from our gardens, fresh cheese and butter from our goat, eggs from our chickens, and even honey from our bees.
I can't imagine these tasting even better than they already do, but I'm excited about the possibilities. I truly think that's what meals and eating are all about. These days, most of us just eat because we have to and only semi-enjoy our food. Of course, we like a good salsa or pizza, but what happens when our food is made from ingredients grown right outside our doors? No packaging, no preservatives or food coloring, and no sitting in a truck or on a shelf for months before it gets to our kitchens.
I just know that all of these recipes were originally born in homes where the food was clean, fresh, and wholesome, and food was actually enjoyed to the fullest. I'll have to share our adventures and all of our experiences with you when we get there. I think the unknown is definitely scary, and it's going to be hard work, but it's going to be exciting and worth every moment. I hope you'll keep following me and share this journey alongside my family in the coming year. But for now, enjoy your casserole. I know ours was delicious!
© 2019 Victoria Van Ness