Insanely Cheesy Summer Squash

Okay, so I’m pretty sure that this next recipe deserves some sort of award?? Why, you ask? Well let me tell you why…this meal literally gives you a big, comforting bear hug with all its super-creaminess and deliciousness, all for under *drumroll* 200 calories per serving!!! Yes!!!!



Yesterday, while at work, I was thinking about what I wanted to make for dinner (a curse for someone who is always hungry!). I knew that I had some squash in the fridge that needed to be used soon, or it would just become compost, and this girl does NOT let squash go to waste! Usually, I don’t like to mess with squash. I like to let it speak for itself…either eating it raw or lightly steamed. But I was in the mood to try something a little different, and this is what I came up with! Now, it’s basically like a casserole, and I used the “cheese” sauce that I make my Mac ‘n Cheese with, adding some crushed saltines for a little crunch, and wow! Amazeballs! Now, I used yellow and green squash, but I know that this would taste delish with any type of squash you have. The best part: This recipe makes about 6 servings, and coming in at only 196 calories a serving, you can afford to have seconds (which you will, I promise!)!!


Ingredients
Danielle’s Super Amazing Comfort Food “Cheese” Sauce (recipe below)
25 Multigrain Saltine Crackers
1/4 cup chopped parsley
1/4 cup finely chopped red onion
1 tablespoon chopped thyme
3 summer squash, such as zucchini or yellow squash, cut into 1/2-inch-thick rounds
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

“Cheese” Sauce Recipe (this recipe has been halved from the original)
1/4 cup Earth Balance Vegan Buttery Spread
1/4 cup flour
1 3/4 cups boiling water
1 tsp. salt
1 Tbsp. Braggs Liquid Aminos or Shoyu
1 tsp. garlic powder
Turmeric to taste
1/8 cup oil of your choosing (for this, I just use regular Canola Oil)
1/2 cup nutritional yeast

In a saucepan, melt Earth Balance over low heat. Mix in the flour. Stir continuously over medium heat until smooth and bubbly. Stir in the boiling water, salt, liquid aminos, garlic powder, and turmeric. Continue whisking until dissolved. Once the sauce thickens and is bubbling, stir in the oil and the nutritional yeast flakes.

Casserole Directions
Preheat oven to 425°F. In a medium bowl, toss together cheese sauce, cracker crumbs, parsley, onion and thyme. In another bowl, toss together zucchini, oil, lime juice, salt and pepper. Arrange squash in a 9- x 13-inch casserole dish. Scatter cheese mixture evenly over the top and bake until melted and golden brown and squash is just tender, about 20 minutes.