Scalloped Squash Recipe

Summary

Difficulty LevelVery EasyHealth IndexHealthy++
CuisineCourse
Main Ingredient

Ingredients

 1 1/2 pounds yellow crook-neck squash
 2 tablespoons acceptable margarine
 Onion1 Cup (16 tbs), finley chopped
 2/3 cup homemade Chicken Broth or commercial low-sodium variety
 Salt1/4 Teaspoon
 Basil1 Teaspoon
 Thyme1 Teaspoon
 Marjoram1 Teaspoon
 Croutons2 1/3 Cup (16 tbs), seasoned
 Snipped chives1/4 Cup (16 tbs)

Directions

Scrub, trim and slice squash.
Set aside.
Melt margarine in a large saucepan over medium-high heat.
Add onion and saute until translucent.
Add squash, broth, salt and herbs.
Reduce heat to medium.
Cover and cook 10 minutes, or until squash is tender.
Place croutons in a plastic bag and crush with mallet or rolling pin.
Add to squash mixture.
If mixture is too dry, add a small amount of hot water.
Stir in chives and serve.
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