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Creamy Vegetarian Squash Casserole
Recipes
Creamy Vegetarian Squash Casserole
9 servings
35 minutes total

Ingredients

  • 8 oz vegan chive cream cheese
  • ½ cup nondairy milk
  • 2 teaspoons spicy Montreal steak seasoning
  • 1 large sweet onion, thinly sliced
  • 1 ½ lb yellow squash, thinly sliced
  • Cooking spray
  • 2 tablespoons fresh Italian parsley, finely chopped

Steps

    1. Preheat oven to 350°F. Preheat large sauté pan on medium 2–3 minutes. Whisk cream cheese, milk, and seasoning until blended. Coat onions and squash with spray and add to pan; cook 5 minutes.
    2. Pour in cream cheese mixture and stir until combined. Coat 9-inch square baking dish with spray, then spread vegetable mixture evenly in dish; bake 20–25 minutes or until bubbly. Sprinkle with parsley.
Other Preparation Methods
    • Sauté: Preheat large sauté pan on medium 2–3 minutes. Place 3 tablespoons garlic-herb butter in pan, then add ½ cup sliced red bell peppers and 4 cups ¼-inch-thick sliced yellow squash; cook and stir 3–4 minutes or until squash is tender.
    • Grill: Preheat grill. Cut 4 medium yellow squash in half lengthwise. Place squash and 1 cup Italian dressing in zip-top bag; let stand 10 minutes to marinate. Place on grill; cook 5–6 minutes on each side or until tender.

Amount per ⅑ recipe serving: Calories 100, Total Fat 7g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 430mg, Total Carb 9g, Fiber 1g, Sugars 4g, Protein 3g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 0%