Spicy Squash Bake Recipe
Ingredients
| 1 pound of a banana squash or butternut squash, peeled and cut into 3/4-inch cubes | ||
| Water | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1 Tablespoon | |
| Salsa | 1/2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
Directions
In a 1 1/2-quart casserole combine the squash cubes and water.
Cook, covered, on 100% power (high) for 6 to 8 minutes or till tender, stirring once.
Drain.
In the 1-quart casserole cook the onion and garlic in butter or margarine, uncovered, on high for 1 to 2 minutes or till the onion is tender.
Stir the salsa, half of the cheese, and the pepper into the onion mixture.
Gently fold in the squash.
Cook, uncovered, on high for 2 to 3 minutes or till heated through.
Top with the remaining cheese.
Let stand, covered, for 1 to 2 minutes or till cheese is melted.
Cook, covered, on 100% power (high) for 6 to 8 minutes or till tender, stirring once.
Drain.
In the 1-quart casserole cook the onion and garlic in butter or margarine, uncovered, on high for 1 to 2 minutes or till the onion is tender.
Stir the salsa, half of the cheese, and the pepper into the onion mixture.
Gently fold in the squash.
Cook, uncovered, on high for 2 to 3 minutes or till heated through.
Top with the remaining cheese.
Let stand, covered, for 1 to 2 minutes or till cheese is melted.
Chef
