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Healthy Squash Casserole

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All About This Healthy Squash Casserole

One of my favorite side dishes is squash casserole. There’s just something about it that I can’t get enough of. While I used to only indulge in it for special holidays like Thanksgiving, I decided to try my hand at creating a lightened up version of it. Happily, this Healthy Squash Casserole does not disappoint. By using a couple of simple swaps, you can enjoy this indulgent side dish any time of the year!

Healthy Squash Casserole - Cooking With Fudge

What You’ll Need

Equipment

  • Knife
  • Cutting board
  • Dutch oven or stock pot
  • Spoon
  • Large bowl
  • Strainer or colander
  • 9×13 baking dish

Ingredients

  • Squash
  • Onion
  • Avocado oil spray (or any cooking spray of your choice)
  • Garlic
  • Salt
  • Pepper
  • Chicken or vegetable stock
  • Light sour cream
  • Plain nonfat Greek yogurt
  • Panko bread crumbs
  • Light shredded cheese

Healthy Squash Casserole - Cooking With Fudge

How To Make This Healthy Squash Casserole

Preheat your oven to 350 degrees.

Using a knife and a cutting board, cut your squash into 1/4-inch slices and dice your onion. In a dutch oven or stock pot, saute the squash in avocado oil spray over medium heat until soft, about 5-7 minutes. Remove the squash from the dutch oven and let it hang out in a colander for a bit to remove some of the excess liquid. Use the back of a spoon to gently press on the squash to move this process along if you’d like.

Healthy Squash Casserole - Cooking With FudgeHealthy Squash Casserole - Cooking With FudgeHealthy Squash Casserole - Cooking With Fudge

While the squash is doing its thing, deglaze the dutch oven with chicken or vegetable stock. Add the onion and saute until soft and translucent, about 3-5 minutes. Turn off heat and add the garlic, salt, and pepper.

Healthy Squash Casserole - Cooking With FudgeHealthy Squash Casserole - Cooking With FudgeHealthy Squash Casserole - Cooking With Fudge

In a large bowl, combine the squash and onions with the sour cream, Greek yogurt, half of the panko, and half of the shredded cheese.

Healthy Squash Casserole - Cooking With Fudge

Spread the mixture in a sprayed 9×13 baking dish and top with the remaining shredded cheese and panko. Bake at 350 degrees for 20-25 minutes until the cheese has melted and the panko has started to brown.

Healthy Squash Casserole - Cooking With FudgeHealthy Squash Casserole - Cooking With FudgeHealthy Squash Casserole - Cooking With Fudge

Prep And Storage Instructions

If you want to prep this Healthy Squash Casserole ahead of time, go right ahead! This is the perfect dish to do so. The only thing I would do if preparing ahead of time is to leave off the panko and cheese topping until you are ready to bake. This will keep the panko nice and crispy!

Leftovers of this dish can be stored in a covered dish in the refrigerator for up to five days. You can reheat in the microwave or the oven.

Nutritional Information

This Healthy Squash Casserole makes 8 servings at a heaping 1/2 cup each. Each serving comes out to 130 calories, 3 WW Green SmartPoints®, 3 WW Blue SmartPoints®, and 3 WW Purple SmartPoints®.

More Side Dishes

Planning a meal and need inspiration for more side dishes to go with it? I’ve got you covered! Check out my other side dishes below…

If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.

Healthy Squash Casserole - Cooking With Fudge

Healthy Squash Casserole

This Healthy Squash Casserole is the ultimate comfort food, and it's the perfect side dish for any dinner occasion!
5 from 23 votes
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Servings: 8 servings

Equipment

  • Knife
  • Cutting board
  • Dutch oven or stock pot
  • Spoon
  • Large bowl
  • Strainer or colander
  • 9x13 baking dish

Ingredients

  • 4 cups squash sliced
  • 1 onion diced
  • avocado oil spray (or any cooking spray of your choice)
  • 3-4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken or vegetable stock
  • 1/2 cup light sour cream
  • 1/2 cup plain nonfat Greek yogurt
  • 3/4 cup panko bread crumbs divided
  • 1 cup light shredded cheese divided

Instructions

  • Preheat your oven to 350 degrees.
  • Cut the squash into 1/4-inch slices and dice the onion.
  • In a dutch oven or stock pot, saute the squash in avocado oil spray over medium heat until soft, about 5-7 minutes.
  • Remove the squash from the dutch oven and let it sit in a colander for a bit to remove some of the excess liquid. Use the back of a spoon to gently press on the squash to help things along if you'd like.
  • While the squash is resting, deglaze the dutch oven with chicken or vegetable stock.
  • Add the onion and saute until soft and translucent, about 3-5 minutes.
  • Turn off the heat and add the garlic, salt, and pepper. Stir to combine.
  • In a large bowl, combine the squash and onions with the sour cream, Greek yogurt, half of the panko, and half of the shredded cheese.
  • Spread the mixture in a sprayed 9x13 baking dish and top with the remaining shredded cheese and panko.
  • Bake at 350 degrees for 20-25 minutes until the cheese has melted and the panko has started to brown.

Notes

This Healthy Squash Casserole makes 8 servings at a heaping 1/2 cup each. Each serving comes out to 130 calories, 3 WW Green SmartPoints®, 3 WW Blue SmartPoints®, and 3 WW Purple SmartPoints®.
Recipe URL: https://cookingwithfudge.com/healthy-squash-casserole/

Nutrition

Serving: 0.5cup | Calories: 130kcal | Carbohydrates: 16g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 459mg | Potassium: 359mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7558IU | Vitamin C: 16mg | Calcium: 195mg | Iron: 1mg
Tried this recipe?Mention @CookingWithFudge or tag #CookingWithFudge!

Healthy Squash Casserole - Cooking With Fudge

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