Doesn't Taste Healthy Squash Casserole

By pegsheer

Invented to use up CSA squash. I used this recipe: http://foodloveswriting.com/2009/09/07/its-come-to-this/ as a basic guideline but sort of ignored it and made it lighter/healthier as I went. Really good, really good for you, and really easy: roast veggies, make sauce, bake. The worst thing in it is a little olive oil and 5 tbsp of butter or Smart Balance, but it divides out over a 9x13 pan.

It tastes like a creamy veggie casserole, but it's pretty low fat - and part of the fat is olive oil - and the beans and the yogurt give you a ton of protein.

Ingredients

• 6 summer squash - I used a mix of yellow squash and zucchini. Basically, enough to comfortably fill a 9x13 pan.
• Green beans - as many as you want, trimmed and chopped - what I had ended up being about a cup and a half, more would be fine.
• olive oil
• salt and lots of black pepper, or Montreal Steak Seasoning
• 2 regular-sized cans of beans - I used garbanzos. Cannelini or Great Northern would also be good. Wouldn't use black.
• 5 tbsp butter or Smart Balance
• flour
• 1 3/4 ish c of chicken broth
• 6-8 oz 0% fat Greek yogurt
• Seasonings to taste (I used chives and thyme)
• (Fresh goat cheese - optional)

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Prep vegetables: Pre-heat oven to 475. Halve the squash and then chop into slices about 1/4-inch thick. Toss with a small amount of olive oil - just enough to coat, and a very generous amount of S&P/Montreal Steak Seasoning - this will be a lot of your flavor later, so be generous. Dump squash into a 9x13 dish and stick in the oven to roast for 12 minutes. Trim and chop the green beans, and toss/season the same way. Add on top of the squash and roast everything another 8 minutes. It's done when the squash is tender but not mushy. Rinse the beans, dump over the vegetables, and stir everything to combine.

2. Make the sauce: In a sauce pan, melt the butter/Smart Balance. Dump in the flour and whisk till smooth - it'll be a pretty thick roux. Cook a minute or two till the raw flour taste is gone. Add in the chicken broth, whisk till everything's incorporated. Take off the heat and add in the Greek yogurt and seasonings - I used about 1/4 c chives and a bunch of ground thyme.

3. Bake: Turn the oven down to 400. Pour the sauce over the veggies - it should be enough to come about 3/4 the way up the side of the dish. Stick in the oven for 20 minutes; after that check it every ten or so until the top is very golden brown and the sauce is as thick as you like. I probably had it in there for about an hour, all told. I did not do this till I reheated it later, but you could crumbled up some fresh goat cheese and sprinkle it over the top to brown.