A lovely way to dress up plain squash. It tastes high-carb, I think, because of the small addition of the Gluten-Free Bake Mix (better to use almond flour than almond meal in the bake mix in this instance). It's a good idea to make our veggies interesting. This way we don't feel deprived at dinner time. I think I prefer this casserole to cauli mash in many cases. One thing I can't stand is a feeling of deprivation where food is concerned. It goes back a loooong way to my childhood. Food was tightly controlled, especially in my earlier years, and I often felt deprived - not always hungry, but just deprived, and as a result my sister and I were quite greedy when it came to food. We were allowed one apple every afternoon. The kitchen had two doors. My sister would stand at one door and I would stand at the other while my mother peeled our apples near the sink. If there was a flaw on the apple or my sister's apple was bigger than mine...there were tears! I can't think that that was normal. Even our Keeshond dog was greedy! I never treated my sons that way. I was never allowed to open the refrigerator by myself, nor was I allowed to go into the kitchen and experiment. I was never allowed to accept food at my friends' houses. When I was a teenager, I was allowed to make drop scones, crepes and caramel pie (box pie) and that was it. By then I was opening the refrigerator on a regular basis. :)
21/2 cups cubed yellow squash, (500 mL)
14 oz raw and then cooked (397 g)
1 cup grated Mozzarella cheese, (250 mL)
2 eggs, fork beaten
1/2 cup water (125 mL)
1/4 cup Gluten-Free Bake Mix 2, (60 mL)
1/4 cup whipping cream (60 mL)
1 tbsp butter, melted (15 mL)
Liquid sweetener to equal 2 tsp sugar, optional (10 mL)
1/2 tsp salt (2 mL)
1/8 tsp white pepper (0.5 mL)
In large bowl, combine mashed squash, Mozzarella cheese, eggs, water, Gluten-Free Bake Mix 2, whipping cream, butter, liquid sweetener (if using), salt and pepper. Stir well. Pour into 9-inch (23 cm) glass pie dish. Bake in 350°F (180°C) oven 40 minutes.
Helpful Hints: The sweetener is simply there to balance flavors; however, it is not highly essential. To make peeling a squash easier, pierce the skin in several places and nuke in the microwave oven a couple of minutes.
Yield: 8 servings
1 serving
139.5 calories
6.0 g protein
9.9 g fat
6.6 g net carbs
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