Lightened Up Squash Casserole

This healthy squash casserole is a lighter take on the classic side dish and is a tasty way to enjoy the benefits of squash. Not only is yellow squash low in calories and rich in vitamins A and C, but it also offers antioxidants and fiber that support overall wellness. 

To make this squash casserole recipe, we sauteed squash with onions and garlic in our raw extra virgin coconut oil—a heart-healthy fat that adds rich flavor and a good source of medium-chain fatty acids for energy. Then, we toss the veggies with eggs, cheese and Greek yogurt to make it creamy, while packing in extra protein and calcium. 

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

• 2 Tbsp. Garden of Life Raw Extra Virgin Coconut Oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 to 4 medium yellow squash, quartered and sliced (about 6 to 7 cups)
• 1 tsp. salt, divided
• ½ tsp. black pepper
• 1 tsp. dried thyme leaves
• 1 ½ cups plain whole milk Greek yogurt
• 2 large eggs, lightly beaten
• 1 cup shredded part-skim mozzarella cheese
• 1 cup Panko breadcrumbs
• ¼ cup grated Parmesan cheese

1. Preheat the oven to 375°F. Grease an 8x12-inch baking dish with a little coconut oil and set aside.
2. In a large skillet, heat 1 tablespoon coconut oil over medium heat. Add onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute longer. Add the sliced squash, ½ teaspoon salt, pepper, and thyme. Cook, stirring often, until the squash is just tender, about 4 more minutes.
3. Remove the squash mixture from the heat and let cool slightly. Meanwhile, in a mixing bowl, stir together the Greek yogurt, egg, mozzarella cheese, and remaining ½ teaspoon salt. Add the squash to the yogurt mixture and stir to combine.
4. Spread the squash mixture in the greased casserole dish.
5. In a small bowl, mix the breadcrumbs with the Parmesan cheese and 1 tablespoon melted coconut oil. Sprinkle over the casserole.
6. Bake uncovered for 25 to 30 minutes, until the bread crumb topping is golden and the casserole is bubbling around the edges. Cool the casserole for 5 to 10 minutes and sprinkle with additional thyme leaves or fresh chopped parsley, if desired.

Per serving:

Calories: 197

Total Fat: 10 grams

Saturated Fat: 6.5 grams

Cholesterol: 63 milligrams

Sodium: 292 milligrams

Total Carbohydrate: 14 grams

Fiber: 2 grams

Sugar: 5 grams

Added Sugar: 0 grams

Protein: 13 grams