Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Squash Casserole

I am working full time now with a long commute and I no longer have the time to prepare the meals I use to so I've been creating short cuts.  This is an easy vegetarian recipe for when you don't have a lot of time.
  • 2 cups Sliced Bell Peppers (you can use fresh peppers or take the short cut and buy frozen pre-cut pepper strips)
  • One 14oz box of frozen pureed squash
  • 1 tsp salt
  • 1 tsp black pepper
  • sprinkling of cayenne pepper
  • 2 tsp Tastefully Simple Garlic Garlic seasoning
  • 2 tsp chopped dried onion
  • One 16oz container plain yogurt
  • 1/2 cup feta cheese
  • 1/2 cup Parmesan cheese
  • 2 cups of mashed potatoes (I used some that I had leftover from another dish but no one will judge you if you use instant) 
  • 1 cup chopped walnuts
Preheat oven to 400.
Grease casserole dish.
Place box of frozen squash in a microwave safe container and microwave for 5 minutes. 
If you are using instant potatoes prepare them according to package directions, if you are using leftover mashed potatoes press them into greased casserole dish.
Chop walnuts in a food processor and set aside.
Saute peppers until soft.
Add all the remaining ingredients in the order that they are listed and cook on low heat for only a few minutes.
Add that mixture over the mashed potatoes in the greased casserole dish.
Top with chopped walnuts.
Cook for 30 minutes, until walnuts are slightly browned.

1 comment:

wendi said...

Yummy! We made this the other night for dinner! It was good! Thanks for sharing.


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