We are swimming in squash, so we needed to eat them up! I knew I wasn't going to make something super cheesy or loaded with butter, but other than that I had no idea what I was doing. I figured I could do something similar to lasagna and it would taste alright;) So, I went with a high protein high fiber version of the notoriously fatty traditional squash casserole by adding in cottage cheese, egg whites and milled flaxseed. I could have done without cheese on the top, but I knew the rest of the family would prefer it.
I prepped the kabobs earlier this afternoon by chopping the chicken into bite size pieces and marinating it in sesame oil and peanut butter for 3 hours. I went ahead and chopped up a red pepper, yellow pepper, green pepper, and orange pepper along with an onion and washed up a small container of grape tomatoes, so everything would be easy to put together this evening.
Cottage Cheese Squash Casserole
(loaded with protein and fiber!)
- 2 large zucchini
- 2 yellow squash
- 1 yellow onion
- 1/2 cup of milled flaxseed
- 1/2 cup egg whites
- 1 1/2 cup cottage cheese
- 1/2 tsp pepper
- 1/2 tsp sea salt
- 1/4 cup low-fat mozzarella cheese
- 1/2 cup Fiber One Nutty Clusters and Almonds cereal
- Preheat oven to 350 degrees.
- Slice squash into 1/4 inch pieces and slice onion.
- Place squash and onion in a large pot and cover with water. Bring to a boil. Boil for 5 minutes.
- Drain squash and onion.
- Mix flaxseed, egg whites, cottage cheese, salt and pepper together in a small bowl.
- Spray a large casserole dish with nonstick spray and place squash and onion mixture into dish.
- Slowly fold in the cottage cheese mixture.
- Bake at 350 degrees for 30 minutes.
- Add cheese and cereal on top of squash and place back in the oven for 5 minutes or until cheese is melted.