Full of flavor and healthy, too, this squash bake uses reduced-fat cheddar cheese to create the ultimate fall comfort food. Yellow squash is loaded with vitamin C, which is essential for healing. Yellow squash is also a great source of fiber.

INGREDIENTS

• 1 pound yellow squash, thinly sliced

• ½ cup chopped onion

• 1 tablespoon lower-fat margarine or vegetable oil spread

• 1 tablespoon all-purpose flour

• ½ cup fat-free milk

• ½ cup shredded reduced-fat cheddar cheese (2 ounces)

• ¼ teaspoon ground black pepper

• ⅛ teaspoon salt

• Nonstick cooking spray

• ½ cup soft whole-wheat breadcrumbs, toasted

INSTRUCTIONS:

1. Preheat oven to 350 F. In a large saucepan, cook squash and onion in a small amount of boiling water for 5 to 10 minutes or until tender; drain and set aside.

2. Meanwhile, in a medium saucepan, melt margarine over medium heat. Stir in flour until well mixed. Gradually stir in milk; cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in cheese, pepper and salt until cheese is melted. Add squash mixture; toss to coat.

3. Coat a 1- to 1½-quart baking dish, casserole or soufflé dish with nonstick cooking spray. Spoon in squash mixture. Sprinkle evenly with breadcrumbs. Bake about 25 minutes or until golden brown and heated through.

Makes 6 servings.

Nutrition Facts (per serving)

Calories: 72; Fat: 3g; Carbs: 8g; Protein: 5g

Recipe Card for Cheesy Squash Bake

Source: EatingWell

Originally appeared: Diabetic Living Magazine