Squash and Pork Casserole
The recipe Squash and Pork Casserole can be made in approximately 40 minutes. For $2.21 per serving, you get a main course that serves 4. One portion of this dish contains approximately 26g of protein, 34g of fat, and a total of 470 calories. It is perfect for Winter. 202 people found this recipe to be delicious and satisfying. Head to the store and pick up yellow squash, olive oil, kosher salt, and a few other things to make it today. It is brought to you by Foodnetwork. Overall, this recipe earns an awesome spoonacular score of 94%. Users who liked this recipe also liked Apple & Butternut Squash Pulled Pork Casserole, Black Eyed Pea Baked Squash – this is a Squash Casserole, and Squash Casserole II.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 14.5-ounce can no-salt-added diced tomatoes
3/4 cup low-fat small-curd cottage cheese
4 ounces cremini mushrooms, stemmed and chopped
1/4 cup chopped fresh parsley
1 clove garlic, chopped
6 ounces ground pork
Kosher salt and freshly ground pepper
1 1/4 cups shredded reduced-fat Mexican cheese blend (5 ounces)
3 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs (preferably whole-wheat)
3 scallions, chopped
1 large yellow squash, halved crosswise and thinly sliced lengthwise
Equipment:
oven
frying pan
baking pan
bowl
broiler
aluminum foil
Cooking instruction summary:
Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the pork, 1/4 teaspoon salt and a few grinds of pepper. Cook, breaking up the pork, until slightly browned, 2 minutes. Add the garlic, mushrooms, half of the scallions and 2 tablespoons panko; cook 3 minutes. Add the tomatoes, half of the parsley and 1/3 cup water. Increase the heat to high; cook until slightly thickened, 3 minutes. Combine the cottage cheese, 3/4 cup Mexican cheese and the remaining parsley in a bowl. Sprinkle 3 tablespoons panko in a 9-inch-square baking dish. Top with half of the squash, overlapping slightly; season with salt. Top with two-thirds of the pork sauce and the cheese mixture. Add the remaining squash; season with salt. Add the remaining 3 tablespoons panko, pork sauce and 1/2 cup Mexican cheese. Cover with foil and bake until the cheese melts and the squash is tender, about 20 minutes. Uncover and turn on the broiler; broil until golden, 2 minutes. Top with the remaining scallions. Photograph by Antonis Achilleos
Step by step:
1. Preheat the oven to 375 degrees F.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the pork, 1/4 teaspoon salt and a few grinds of pepper. Cook, breaking up the pork, until slightly browned, 2 minutes.
4. Add the garlic, mushrooms, half of the scallions and 2 tablespoons panko; cook 3 minutes.
5. Add the tomatoes, half of the parsley and 1/3 cup water. Increase the heat to high; cook until slightly thickened, 3 minutes.
6. Combine the cottage cheese, 3/4 cup Mexican cheese and the remaining parsley in a bowl. Sprinkle 3 tablespoons panko in a 9-inch-square baking dish. Top with half of the squash, overlapping slightly; season with salt. Top with two-thirds of the pork sauce and the cheese mixture.
7. Add the remaining squash; season with salt.
8. Add the remaining 3 tablespoons panko, pork sauce and 1/2 cup Mexican cheese.
9. Cover with foil and bake until the cheese melts and the squash is tender, about 20 minutes. Uncover and turn on the broiler; broil until golden, 2 minutes. Top with the remaining scallions.
10. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
