Squash and pork casserole
Squash and pork casserole
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Active: 20 min
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Total: 40 min
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Serves: 4
Ingredient
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3 tablespoons extra-virgin olive oil
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6 ounces ground pork
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Kosher salt and freshly ground pepper
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1 clove garlic, chopped
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4 ounces cremini mushrooms, stemmed and chopped
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3 scallions, chopped
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½ cup panko breadcrumbs (preferably whole-wheat)
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1 14.5-ounce can no-salt-added diced tomatoes
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¼ cup chopped fresh parsley
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¾ cup low-fat small-curd cottage cheese
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1¼ cups shredded reduced-fat Mexican cheese
blend (5 ounces)
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1 large yellow squash, halved crosswise and
thinly sliced lengthwise
Recipe
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
