Baked Squash Casserole
|Yellow squash||1 1⁄2 Pound|
|Olive oil||1 Teaspoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Grated carrot||1⁄4 Cup (4 tbs)|
|Condensed low fat low sodium cream of chicken soup||10 3⁄4 Ounce (Undiluted, 1 Can)|
|Fat free sour cream||8 Ounce (1 Carton)|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh oregano||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Herb seasoned stuffing mix||1 Cup (16 tbs) (Divided)|
1. Preheat oven to 325°.
2. Cut squash into quarters. Cook squash in boiling water 12 minutes or until very tender. Drain. Place squash in a large bowl; mash with a potato masher. Set aside.
3. Heat oil in a small skillet over medium-high heat; add onion and carrot. Saute 3 minutes.
4. Add onion mixture to squash. Stir in soup and next 5 ingredients.
5. Sprinkle 1/2 cup stuffing mix in an 8-inch square baking dish coated with cooking spray. Spoon squash mixture over stuffing mix; top with remaining stuffing mix. Bake, uncovered, at 325° for 30 minutes.