Easy Skinny Squash Casserole

This easy squash casserole is a compliment to any meal and still keep you in your caloric deficit.

Ingredients

• 4 cups squash sliced

• 1 onion diced

• avocado oil spray (or any cooking spray of your choice)

• 3-4 cloves garlic minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup chicken or vegetable stock

• 1/2 cup light sour cream

• 1/2 cup plain nonfat Greek yogurt

• 3/4 cup panko bread crumbs divided

• 1 cup light shredded cheese divided

Instructions

• Preheat your oven to 350 degrees.

• Cut the squash into 1/4-inch slices and dice the onion.

• In a dutch oven or stock pot, saute the squash in avocado oil spray over medium heat until soft, about 5-7 minutes.

• Remove the squash from the dutch oven and let it sit in a colander for a bit to remove some of the excess liquid. Use the back of a spoon to gently press on the squash to help things along if you'd like.

• While the squash is resting, deglaze the dutch oven with chicken or vegetable stock.

• Add the onion and saute until soft and translucent, about 3-5 minutes.

• Turn off the heat and add the garlic, salt, and pepper. Stir to combine.

• In a large bowl, combine the squash and onions with the sour cream, Greek yogurt, half of the panko, and half of the shredded cheese.

• Spread the mixture in a sprayed 9x13 baking dish and top with the remaining shredded cheese and panko.

• Bake at 350 degrees for 20-25 minutes until the cheese has melted and the panko has started to brown.

Nutrition

Serving: .05 cup, Calories: 130, Carbohydrates: 16g, Fat: 4g, Protein: 7g