Afghani Squash Casserole

Afghani Squash Casserole requires roughly 45 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.01 per serving. One portion of this dish contains around 9g of protein, 4g of fat, and a total of 224 calories. It is brought to you by Vegetarian Times. It will be a hit at your Winter event. 11 person found this recipe to be scrumptious and satisfying. It works well as a side dish. If you have ground cloves, salt, scallions, and a few other ingredients on hand, you can make it. Overall, this recipe earns an amazing spoonacular score of 90%. Try Vegetarian Afghani Boulanee (Turnovers), Black Eyed Pea Baked Squash – this is a Squash Casserole, and Squash Casserole for similar recipes.

Servings: 4

 

Ingredients:

1 tsp. freshly ground black pepper

1 Tbs. minced fresh mint, or 1 tsp. dried, plus extra for garnish

2 tsp. ground cinnamon

¼ tsp. ground cloves

1 ½ cups plain yogurt

1 tsp. salt

¼ cup minced scallions

4 cups spaghetti sauce

2 lb. winter squash, peeled and cut into 2 ½-inch cubes

Equipment:

Cooking instruction summary:

Bring 4 quarts of water to a rapid boil over high heat, add squash and cook about 25 minutes, or until tender but not mushy. Remove from heat, drain and set aside.Meanwhile, heat spaghetti sauce over medium heat, and add cinnamon, cloves and pepper. Cook 10 minutes, or until sauce reduces to about 3 cups.Mix yogurt with mint, scallions and salt, and set aside. Place squash in serving dish, and pour spaghetti sauce over top, leaving some squash uncovered. Drizzle with yogurt sauce, and garnish with mint leaves.

 

Step by step:


1. Bring 4 quarts of water to a rapid boil over high heat, add squash and cook about 25 minutes, or until tender but not mushy.

2. Remove from heat, drain and set aside.Meanwhile, heat spaghetti sauce over medium heat, and add cinnamon, cloves and pepper. Cook 10 minutes, or until sauce reduces to about 3 cups.

3. Mix yogurt with mint, scallions and salt, and set aside.

4. Place squash in serving dish, and pour spaghetti sauce over top, leaving some squash uncovered.

5. Drizzle with yogurt sauce, and garnish with mint leaves.


Nutrition Information:

Quickview
224k Calories
8g Protein
3g Total Fat
45g Carbs
45% Health Score
Limit These
Calories
224k
11%

Fat
3g
6%

  Saturated Fat
2g
13%

Carbohydrates
45g
15%

  Sugar
19g
22%

Cholesterol
11mg
4%

Sodium
1918mg
83%

Get Enough Of These
Protein
8g
18%

Vitamin A
25346IU
507%

Vitamin C
66mg
81%

Manganese
1mg
55%

Potassium
1784mg
51%

Vitamin E
6mg
46%

Fiber
9g
37%

Magnesium
130mg
33%

Vitamin B6
0.62mg
31%

Calcium
273mg
27%

Vitamin B3
5mg
26%

Folate
99µg
25%

Iron
4mg
25%

Copper
0.48mg
24%

Phosphorus
230mg
23%

Vitamin K
23µg
23%

Vitamin B1
0.32mg
21%

Vitamin B5
2mg
20%

Vitamin B2
0.35mg
20%

Zinc
1mg
10%

Vitamin B12
0.34µg
6%

Selenium
3µg
5%

covered percent of daily need
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