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Squash Casserole - from the Lovett School
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Low cal: 
The Lovett School is now trying to use more farm-fresh and seasonal items from Georgia and the Southeast, while also reducing its reliance on frozen fruits and vegetables as well as produce from far-flung areas. The change is part of the school’s long-standing sustainability efforts and reflects a national trend to buy local.
This recipe is one of several that show how to make local produce attractive to students, so they eat their veggies. Casseroles with crispy toppings, quick breads and crunchy slaws are ways to entice them to take a bite — or two. -- Jeanne Besser
This cheesy veggie casserole is a super side dish. Use a potato masher to squish the squash after cooking.
Hands on time: 30 minutes Total time: 1 hour Serves: 12
Ingredients:
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10 small yellow squash, cut into large cubes
1 large Vidalia onion, cut into large cubes
8 ounces (1 1/2 cups) sharp cheddar cheese, cut into small cubes
Salt and pepper to taste
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese,
3 tablespoons butter, cut into small pieces
Instructions:
Preheat oven to 350 degrees. Coat a 9-by-13-inch baking pan with nonstick spray.
Boil squash and onion until tender, 15 to 20 minutes. Drain well and mash slightly. Transfer to baking pan and stir in cheese cubes. Season with salt and pepper.
In a bowl, combine bread crumbs and Parmesan cheese. Sprinkle on top of casserole and dot with butter. Bake for 25 minutes or until bubbly and brown on top.
Boil squash and onion until tender, 15 to 20 minutes. Drain well and mash slightly. Transfer to baking pan and stir in cheese cubes. Season with salt and pepper.
In a bowl, combine bread crumbs and Parmesan cheese. Sprinkle on top of casserole and dot with butter. Bake for 25 minutes or until bubbly and brown on top.
Nutrition:
Per serving: 142 calories (percent of calories from fat, 61), 7 grams protein, 7 grams carbohydrates, 2 grams fiber, 10 grams fat (6 grams saturated), 29 milligrams cholesterol, 246 milligrams sodium.
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