Squash and pork casserole
Squash and pork casserole
·
Active: 20 min·
Total: 40 min·
Serves: 4
Ingredient
·
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
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