Squash Casserole

Well, it’s been a while since I’ve had a chance to post anything, so I thought I’d post a recipe that I put together this morning for breakfast.  I felt like an omelette, but I didn’t have any eggs.  And I had some squash from the garden that I needed to use, so I came up with a squash casserole topped with tomato and cucumber.  I think it tasted pretty good.  Here’s the recipe if you feel like giving it a try.

- 2 baseball-size squash  (chopped large)
- 1 clove garlic (chopped fine)
- 1 cup of Quaker oats
- 3 medium-sized mushrooms (Button or Baby Portabellas) – chopped small
- 1 Jalapeno pepper (chopped fine)
- 1/2 cup tomato (chopped small)
- 1/2 cup cucumber (chopped small)
- Salt/Pepper to taste

Prep time: 10 mins
Cook time: 30 mins
Serves: 3-4 people

1. Start by steaming the squash until it’s tender, about 10 minutes.

2. Once the squash is tender, mash it in a bowl with a potato masher until it’s broken down.

3. Add the garlic, mushrooms, pepper, and oatmeal. Stir until thoroughly mixed. The Jalapeno pepper will give the dish some heat, so depending on how hot you want it to taste, you can use a whole pepper, half, or just leave it out altogether. Remember, including the membrane and seeds will make the dish hotter. I used a whole pepper without the membrane/seeds for a nice heat, but not overwhelming.

4. Put mixture in a casserole dish, bake at 350° for 30 mins.

To serve, scoop a large spoonful on a plate and top it with the chopped tomato and cucumber. When you eat it, be sure to get a bit of tomato and cucumber with each bite. The taste and crunch go well together.

I think this is also a good base recipe to make your own creations. Add whatever you want and see how it comes out. Let me know the outcome.

Enjoy!