Holly Clegg's Yellow Squash Casserole

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Recipe for Squash Casserole. How could squash taste so good? This creamy squash casserole with a crunchy topping will even entice non squash fans. Best of all it's a light recipe that's diabetic friendly.


  • 2 pounds yellow squash, sliced
  • 1 cup fat free sour cream
  • salt and pepper to taste, optional
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons shredded reduced fat cheddar cheese
  • 1 tablespoon butter, melted
  • 1/2 teaspoon paprika


  1. 1. Preheat the oven to 350º F. Coat a 1 1/2 quart casserole dish with nonstick cooking spray.
  2. 2. Cook squash in a small amount of water in a microwave safe dish, covered, for about 8 minutes or until soft. Drain well and place in a blender or food processor. Blend until squash is coarsely pureed.
  3. 3. Fold in the sour cream and season with salt and pepper (if using). Transfer to the casserole dish.
  4. 4. In a small bowl, combine the bread crumbs, cheese, butter, and paprika. Sprinkle over the squash mixture. Bake for 20 minutes or until well heated and the topping is browned.
  5. Nutrition Facts per 2/3 Cup Serving
  6. Exchanges: 1 Very Lean Meat.
  7. Calories: 68; Calories from Fat 0; Total Fat 0g; Saturated Fat 0g; Cholesterol 60 mg; Sodium 286mg; Total Carbohydrate 4g; Dietary Fiber 0g; Sugars 3g; Protein 10g.