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i got the original recipe from copykat.com for boston market's squash casserole. i subbed in low carb cornbread mix & ta-da! this is half of the original recipe too...if you want to double this, just double everything and use a 13" x 11" baking pan instead.
Boston Market's Squash Casserole
2 1/4 c Zucchini (diced)
2 1/4 c Yellow Squash (diced)
3/4 c Yellow Onion (chopped)
1 package of Atkins Cornbread Mix (you will only use half of this, prepared)
3/4 stick butter
4 oz. American Processed Cheese (diced, use a store brand, not Velveeta...I used Lucerne)
2 cubes of chicken bouillon
1/2 tsp. Garlic (minced)
1/2 tsp Salt
1/4 tsp. Ground Pepper
1/4 tsp. Thyme
1/2 Tbsp. Parsley (chopped)
Preparation:
Prepare Atkins Cornbread Mix as directed on package. Set aside to cool.
Place zucchini and yellow squash in a large saucepan and add just enough water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve 1/2 cup of water for casserole. On medium low temperature place all of the butter in a large saucepan and saute onions until the onions turn clear. Add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions and stir. Add drained squash and diced cheese, stir. Crumble 1/2 of cornbread into squash mixture and pour in the reserved cup of water and mix well.
Place squash mixture in 8" x 8" baking pan that has been sprayed with a non-stick spray. Cover casserole with foil and place in a preheated oven at 350 degrees. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.
Makes 8 servings...10 g. net carbs per serving according to fitday.com. One serving also gets you almost a cup of veggies.
This is very filling & yummy![/i]
Boston Market's Squash Casserole
2 1/4 c Zucchini (diced)
2 1/4 c Yellow Squash (diced)
3/4 c Yellow Onion (chopped)
1 package of Atkins Cornbread Mix (you will only use half of this, prepared)
3/4 stick butter
4 oz. American Processed Cheese (diced, use a store brand, not Velveeta...I used Lucerne)
2 cubes of chicken bouillon
1/2 tsp. Garlic (minced)
1/2 tsp Salt
1/4 tsp. Ground Pepper
1/4 tsp. Thyme
1/2 Tbsp. Parsley (chopped)
Preparation:
Prepare Atkins Cornbread Mix as directed on package. Set aside to cool.
Place zucchini and yellow squash in a large saucepan and add just enough water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve 1/2 cup of water for casserole. On medium low temperature place all of the butter in a large saucepan and saute onions until the onions turn clear. Add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions and stir. Add drained squash and diced cheese, stir. Crumble 1/2 of cornbread into squash mixture and pour in the reserved cup of water and mix well.
Place squash mixture in 8" x 8" baking pan that has been sprayed with a non-stick spray. Cover casserole with foil and place in a preheated oven at 350 degrees. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.
Makes 8 servings...10 g. net carbs per serving according to fitday.com. One serving also gets you almost a cup of veggies.
This is very filling & yummy![/i]
