Squash Casserole

Squash Casserole

This recipe is from the Clean Eating Magazine. Renae Schumann lost an impressive 80 pounds by sticking to a clean diet and regular exercise. Try her delicious Squash Casserole that she uses to wow guests during holidays. With just 80 calories per serving, you might want to make it every day!

“We usually make this for holidays, but it is good for any summer or fall side dish,” Schumann says. “Our guests are so surprised that it is made without the heavy creams, cheese or bacon that are normally part of a squash casserole. They are also amazed that it is so easy to make!”


4 medium yellow and zucchini squash, cubed ½-inch pieces (6 cups)

1 medium onion, diced ½-inch pieces

1 clove garlic

1/2 tsp sea salt

1/2 tsp ground black pepper

1/8 tsp red pepper

2 tbsp ground flaxseed

3/4 cup steel-cut oatmeal

Olive oil cooking spray


1. Preheat oven to 350°F.

2. Cook all ingredients except oatmeal in enough water to cover the squash in a pot, about 1 cup, on the stove-top until soft (about 20 minutes).

3. Remove from heat and stir in oatmeal. Adjust remaining water in the pot so there is just enough to moisten the oatmeal.

4. Transfer to 9 x 13-inch baking dish that has been prepared with olive oil spray. Bake, uncovered, for 30 minutes.


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