Most squash casserole recipes call for stuffing mix - delicious - but this is too, with no refined carbs. Great way to use just-picked squash from the garden and also a welcome taste of summer on a cold winter day.
Saute 1 cubed summer squash, 1 green pepper cut in strips, and 2 medium onions, chopped for about 5 minutes. Then add 3 medium tomatoes, chopped, 3 sliced crisp bacon, broken, 8 oz shredded Swiss or Cheddar cheese, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder. Put in a shallow lightly sprayed baking dish.
If you'd like, sprinkle the top with a little more cheese or some fine bread crumbs mixed with butter. Bake in a preheated 400 oven for 20 minutes
Saute 1 cubed summer squash, 1 green pepper cut in strips, and 2 medium onions, chopped for about 5 minutes. Then add 3 medium tomatoes, chopped, 3 sliced crisp bacon, broken, 8 oz shredded Swiss or Cheddar cheese, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder. Put in a shallow lightly sprayed baking dish.
If you'd like, sprinkle the top with a little more cheese or some fine bread crumbs mixed with butter. Bake in a preheated 400 oven for 20 minutes
