Chili Squash
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
yellow summer squash
|
*
|
| 1 | x |
water
|
*
|
| 2 | cups |
onions
chopped |
|
| 2 | each |
green chili peppers
chopped |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | ounces |
cheddar cheese
grated |
|
| 24 | each |
crackers
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
yellow summer squash
|
*
|
| 1 | x |
water
|
*
|
| 473 | ml |
onions
chopped |
|
| 2 | each |
green chili peppers
chopped |
*
|
| 15 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
cheddar cheese
grated |
|
| 24 | each |
crackers
crushed |
*
|
Directions
Cook squash in water; drain and set aside.
Sauté onion and chilies in oil until tender.
In a 1½-quart casserole dish alternate layers of onions, squash and cheese.
Top with cracker crumbs.
Bake at 350℉ (180℃). for about 30 minutes until bubbly throughout.
