Squash and pork casserole

Squash and pork casserole
Squash and pork casserole

·         Active: 20 min

·         Total: 40 min  

·         Serves: 4


·         3 tablespoons extra-virgin olive oil

·         6 ounces ground pork

·         Kosher salt and freshly ground pepper

·         1 clove garlic, chopped

·         4 ounces cremini mushrooms, stemmed and chopped

·         3 scallions, chopped

·         ½ cup panko breadcrumbs (preferably whole-wheat)

·         1 14.5-ounce can no-salt-added diced tomatoes

·         ¼ cup chopped fresh parsley

·         ¾ cup low-fat small-curd cottage cheese

·         1¼ cups shredded reduced-fat Mexican cheese blend (5 ounces)

·         1 large yellow squash, halved crosswise and thinly sliced lengthwise


1.    Preheat the oven to 375˚. Heat the olive oil in a large skillet over medium-high heat. Add the pork, ¼ 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 ⅓ cup water. Increase the heat to high; cook until slightly thickened, 3 minutes.

2.    Combine the cottage cheese, ¾ 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 ½ cup Mexican cheese.

3.    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.

Nutrition: Per serving: Calories 397; Fat 25 g (Saturated 8 g); Cholesterol 44 mg; Sodium 638 mg; Carbohydrate 20 g; Fiber 3 g; Protein 23 g

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