Thursday, August 12, 2010

Mexican Summer Squash

Our garden has been doing quite well producing a lot of squash.... friends' gardens are also doing well, as we have discovered from kind gifts of A LOT of squash. If one were to take a peek into our refrigerator, they would be overwhelmed by the amount of space taken up with squash. So, I thought that one good way of using up a large-ish quantity of squash was in putting it into a yummy casserole. Found off the internet and slightly revised - a wonderful spicy squash casserole. Enjoy!!
2 1/4 pounds (approx 7 cups) summer squash, quartered lengthwise and thinly sliced crosswise
2/3 cup finely chopped yellow onion
1 can (4 oz) chopped green chiles
1 can (4 oz., about 1/2 cup) chopped jalapeƱos, drained
1/2 teaspoon salt, or to taste
2 1/4 cup (about 7 ounces) grated extra-sharp Cheddar cheese, divided
1/4 cup flour
3/4 cup salsa
1/4 cup finely chopped red onion, for garnish

Preheat oven to 400. Coat a 9x13-inch baking dish (or similarly sized pan) with cooking spray.
Combine squash, onion, chiles, jalapeƱos, salt, and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Immediately after you remove from the oven, sprinkle with red onions.
Makes 10 servings

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