Cooking Yellow Squash

Great Side Dishes (Diabetic Friendly, too): Baked Squash, Cheddary Cauliflower, Brussel Sprouts

Ready to try some new side dishes for your family meals?  Try Baked Squash Texas-style, Cauliflower with Cheddar, or Brussel Sprouts with Yogurt and Pimento to give your meals a new look.  These recipes are also good for potlucks, etc.  The squash is a very tasty dish with a crunchy topping.  The cauliflower recipe has directions for using frozen cauliflower, if you are in a hurry.

BAKED SQUASH TEXAS-STYLE

5 lb medium-sized yellow squash

2 eggs, beaten

1 cup whole-grain bread crumbs + additional for topping

1 stick butter

1/4 cup Splenda

2 tbsp chopped onion

salt to taste

dash of black pepper

Cut tips off squash and cut each into about 4 pieces.  Drop squash into a saucepan with enough boiling water to cover all the pieces.  Return to boiling.  Reduce heat and cook until tender.  Drain in a colander; mash with a fork or masher.  Add remaining ingredients; mix well.  Pour into a casserole dish that has been sprayed with nonstick cooking spray.  Top with additional bread crumbs.  Bake at 350 degrees until bubbly.

CAULIFLOWER WITH CHEDDAR CHEESE

1 med head of cauliflower

2 cups water

1 tsp salt

1/4 tsp pepper

1 tsp dry mustard

1/2 cup mayonnaise

2 cups shredded cheddar cheese

1 tsp mayonnaise

Preheat oven to 375 degrees.

Wash cauliflower, remove stems and leaves and cut into bite-size pieces.  Add water to a large saucepan and add cauliflower.  Cover and cook for about 10 minutes, until tender; drain.  Spray a medium baking dish with nonstick cooking spray.  Layer the cauliflower in the dish.  Sprinkle with the salt and pepper.  Combine mustard and mayonnaise in a small bowl and mix well.  Spread mixture over the cauliflower.  Sprinkle cheese and salad seasoning over the top.  Bake at 350 until bubbly, about 10 minutes.

Note:  For the busy cook, use frozen cauliflower florets and start by layering the cauliflower in the baking dish.  This is a great timesaver on busy week nights.

BRUSSEL SPROUTS WITH YOGURT AND PIMENTO

2 (10-oz) pkgs frozen brussels sprouts

1/2 cup thinly sliced onion

1 tsp butter, melted

1 cup plain unsweetened yogurt (preferably low-fat)

2 (4-oz) jars diced pimiento, drained

Cook brussels sprouts according to the package directions, omitting the salt and butter.  Drain and set aside.  In a large skillet, saute the onion in the butter.  Remove from the heat.  Add the yogurt, pimiento, and brussels sprouts to the onion in the skillet; stir well to mix.  Cook over low heat, stirring occasionally, until heated through.  Serve while warm.

This is a good diabetic dish as there are half as many proteins as carbs in this brussels sprouts dish.

Enjoy!

About the Author

A grandmother with diabetes, Linda enjoys sharing diabetic friendly recipes at http://diabeticenjoyingfood.squarespace.com

I have two small summer (yellow) squash I need to cook for dinner….?

…Looking for a great way to fix as a side
dish with fish. Can anyone give me an easy recipe or way to prepare them. I thought about dredging in a little flour and then frying them (thin slices). But don’t know how long to cook and what spices might be good on these. This isn’t a vegie we normally have so want to really make it special to ‘impress’ so my family will enjoy them and want them again! I made the last ones in stir fry but that wasn’t quite a success so need something new. Please help. p.s. I have fresh basil, thyme, and mint or different jars of spices I can use.

Frying may be your best bet then! Of course that’s my husband’s most requested way to cook any kind of vegetable – especially squash. Slice the squash relatively thin. Put some milk or egg or both if you’d like in a bowl and whisk. Put flour or cornmeal in another bowl. I prefer flour. You can either salt and pepper the milk, flour or squash. I do it differently each time. Dip squash slices first in dry ingredients, then liquid ingredients, then dry again. Heat oil in frying pan and fry until golden brown on each side. You can add any seasonings you like to the flour/cornmeal. Cajun is good. Take slices out of grease and place on paper towel lined plate and put in warm (lowest setting) oven to keep from getting soggy.

Another way I like to fix ’em is cut squash in thicker slices. Heat olive oil in skillet. When warm, add minced garlic and onion slices. Saute til fragrant. Add squash, Italian seasoning, salt and pepper. Cover and saute until squash is tender then add chopped tomatoes. Stirring frequently. Cook til tomatoes are hot. Top w/ parmesan cheese and serve.

There are also numerous yummy squash casseroles but not many that just call for 2 squash!

Good luck – enjoy!

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