Over the weekend, Nick’s cousin was giving away some vegetables from her garden and we snagged a massive yellow squash. Seriously, this thing was huge. Aside from grilling it, I really had no idea what else we could do with a few pounds of squash, so my friend the internetz came to the rescue. I found a few recipes for yellow squash casseroles, and while the ones with lots and lots of butter and cheese sounded delightful, Nick and I opted for the healthiest option we could find. I know — booooo. Don’t worry, I’m pretty sure what we chose is still far from being healthy.
We (and by “we” I mean Nick) modified this recipe to use ground turkey that we had in the freezer instead of turkey sausage, and we used cream of celery soup instead of cream of mushroom (since I’m not a fan of mushrooms). The result was not nearly as pretty as the recipe photos online, but taste-wise, it wasn’t too shabby. It did require some extra salt and pepper to add a little flavor, but otherwise, not a bad meal.
Yellow Squash Casserole
8 cups sliced yellow squash (about 2 pounds)
1 pound ground turkey
1/2 cup chopped onion
1 jalapeno pepper, chopped
2 garlic cloves, minced
1 cup breadcrumbs
1/2 cup fat-free sour cream
1/2 cup diced provolone cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of celery soup, undiluted
Preheat oven to 350°. Combine squash and water in a large pot. Boil until tender; drain well. Cook ground turkey, onion, jalapeno pepper and garlic in a large nonstick skillet over medium-high heat until browned; drain.
Combine the squash, turkey mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.
Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.