Fresh Start Bariatric Cookbook: Healthy Recipes to Enjoy Favorite Foods After Weight-Loss Surgery

Butternut Squash Casserole with Mozzarella Cheese


Most butternut squash casseroles are topped with sugary marshmallows or coated with brown sugar and butter, but you don’t have to sacrifice this comfort dish completely. Butternut squash has a sweet, savory flavor when baked all on its own. Skip the sugar, add some basil, garlic, and mozzarella cheese, and you have a new, even more delicious version. Serve it at your Thanksgiving table or just to make a regular Monday dinner special.

Nonstick cooking spray

1 tablespoon extra-virgin olive oil

1 large onion, chopped

2 tablespoons minced garlic

1 medium (2- to 3-pound) butternut squash, peeled, seeds and pulp removed, and chopped into 1-inch cubes

3 eggs

¾ cup low-fat plain Greek yogurt

⅓ cup chopped fresh basil

¼ teaspoon freshly ground black pepper

2 cups shredded low-fat mozzarella cheese, divided

1 Preheat the oven to 425°F. Coat a 9-by-13-inch casserole dish with cooking spray and set aside.

2 In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, and sauté until the onion is soft, about 7 minutes.

3 Add the squash and cook for about 10 minutes, or until tender.

4 Transfer the squash and onion to the casserole dish.

5 In a small bowl, lightly whisk the eggs. Whisk in the yogurt, basil, pepper, and 1 cup of mozzarella cheese.

6 Pour the egg mixture over the squash, and top the casserole with the remaining 1 cup of mozzarella cheese.

7 Bake for 30 minutes, or until the squash is very tender and the cheese begins to bubble and lightly brown.

8 Serve immediately.

Per Serving (½ cup): Calories: 192 Total fat: 8g Sodium: 190mg Total carbs: 20g Sugar: 5g Fiber: 3g Protein: 12g

Post-Op Servings

image ½ cup image ½ to 1 cup