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:

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:

covered percent of daily need