Squash and Pork Casserole

The recipe Squash and Pork Casserole can be made in approximately 40 minutes. For $2.21 per serving, you get a main course that serves 4. One portion of this dish contains approximately 26g of protein, 34g of fat, and a total of 470 calories. It is perfect for Winter. 202 people found this recipe to be delicious and satisfying. Head to the store and pick up yellow squash, olive oil, kosher salt, and a few other things to make it today. It is brought to you by Foodnetwork. Overall, this recipe earns an awesome spoonacular score of 94%. Users who liked this recipe also liked Apple & Butternut Squash Pulled Pork Casserole, Black Eyed Pea Baked Squash – this is a Squash Casserole, and Squash Casserole II.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 14.5-ounce can no-salt-added diced tomatoes

3/4 cup low-fat small-curd cottage cheese

4 ounces cremini mushrooms, stemmed and chopped

1/4 cup chopped fresh parsley

1 clove garlic, chopped

6 ounces ground pork

Kosher salt and freshly ground pepper

1 1/4 cups shredded reduced-fat Mexican cheese blend (5 ounces)

3 tablespoons extra-virgin olive oil

1/2 cup panko breadcrumbs (preferably whole-wheat)

3 scallions, chopped

1 large yellow squash, halved crosswise and thinly sliced lengthwise

Equipment:

oven

frying pan

baking pan

bowl

broiler

aluminum foil

Cooking instruction summary:

Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the pork, 1/4 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 1/3 cup water. Increase the heat to high; cook until slightly thickened, 3 minutes. Combine the cottage cheese, 3/4 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 1/2 cup Mexican cheese. 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. Photograph by Antonis Achilleos

 

Step by step:


1. Preheat the oven to 375 degrees F.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Add the pork, 1/4 teaspoon salt and a few grinds of pepper. Cook, breaking up the pork, until slightly browned, 2 minutes.

4. Add the garlic, mushrooms, half of the scallions and 2 tablespoons panko; cook 3 minutes.

5. Add the tomatoes, half of the parsley and 1/3 cup water. Increase the heat to high; cook until slightly thickened, 3 minutes.

6. Combine the cottage cheese, 3/4 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.

7. Add the remaining squash; season with salt.

8. Add the remaining 3 tablespoons panko, pork sauce and 1/2 cup Mexican cheese.

9. 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.

10. Photograph by Antonis Achilleos


Nutrition Information:

Quickview
474k Calories
25g Protein
34g Total Fat
19g Carbs
37% Health Score
Limit These
Calories
474k
24%

Fat
34g
52%

  Saturated Fat
12g
80%

Carbohydrates
19g
6%

  Sugar
7g
9%

Cholesterol
75mg
25%

Sodium
826mg
36%

Get Enough Of These
Protein
25g
52%

Vitamin K
95µg
91%

Calcium
642mg
64%

Phosphorus
397mg
40%

Selenium
26µg
37%

Vitamin C
30mg
37%

Vitamin B1
0.55mg
36%

Vitamin B2
0.56mg
33%

Vitamin B6
0.58mg
29%

Vitamin B3
5mg
26%

Potassium
858mg
25%

Manganese
0.48mg
24%

Zinc
3mg
23%

Copper
0.43mg
22%

Vitamin E
3mg
20%

Vitamin A
998IU
20%

Folate
72µg
18%

Iron
2mg
16%

Magnesium
64mg
16%

Vitamin B12
0.94µg
16%

Fiber
3g
15%

Vitamin B5
1mg
12%

Vitamin D
0.17µg
1%

covered percent of daily need
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