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Osh
July 19th, 2009, 11:41 AM
Got this one in the email this morning...intend to try this before the weekend is out. It always bugs me though when I get one of these that calls for rice and doesn't say whether to use cooked or raw...this one at least specifies
Thought you guys might like to see it, so here it is:

Yellow Squash Gratin
Cooking spray
2 cups chopped onion
3 garlic cloves, minced
12 cups yellow squash, halved lengthwise and cut into 1/4-inch-thick
slices (about 3 pounds)
1/2 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons salt
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 3 cups cooked long-grain rice
3/4 cup (3 ounces) grated Gruyere or Swiss cheese
- 3 large eggs, lightly beaten
1 (1-ounce) slice white bread
1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 tablespoon butter, melted
Preheat oven to 375F. Heat a Dutch oven coated with cooking spray over
medium-high heat. Add onion, and sauté 5 minutes or until tender. Add
garlic; sauté 30 seconds. Add squash; sauté 7 minutes or just until
tender. Remove from heat; stir in parsley, salt, thyme, and pepper. Add
rice, Gruyere, and eggs to squash mixture, stirring until well combined.
Spoon the squash mixture into a 13 x 9-inch baking dish coated with
cooking spray.
Place bread in a food processor; pulse 10 times or until fine crumbs
measure 1/2 cup. Combine breadcrumbs, Parmesan, and butter, tossing to
combine. Sprinkle breadcrumb mixture over squash mixture. Bake at 375F
for 30 minutes or until topping is lightly browned and filling is set.
Let stand 5 minutes before serving. Yield: 8 servings.
CALORIES 247 (29% from fat); FAT 8g (sat 4.1g,mono 2.5g,poly 0.6g); IRON
2.4mg; CHOLESTEROL 98mg; CALCIUM 220mg; CARBOHYDRATE 32.4g; SODIUM
599mg; PROTEIN 11.2g; FIBER 4.9g

virraszto
July 19th, 2009, 12:11 PM
That recipe sounds good! I think I'm going to have to try it real soon. I already have a surplus of yellow squash and it's just beginning. We've been eating it almost every night now, someway or another.

AcidRain23
July 23rd, 2009, 11:28 AM
OOH. I made something very similar before and it was awesome!
I think I used mexican pumpkin (morschata species) though. I imagine this would work well with any winter squash as well. MMM!

Imp
July 24th, 2009, 09:07 AM
The local Luby's makes something similiar- but they use crackers instead of bread and no rice in the squash part. It is a yummy casserole!

When I make it at home, I try to have Ritz crackers for the cracker crumbs and use an egg or two lightly mixed up with a bit of cream, then pour that over the casserole before I add the topping. French fried onions added to the crackers add another taste to it too.

I also use more garlic and add it in when I sweat the onions.