Sometimes trying to come up with a dinner to please everyone is tough. We have to consider taste preferences, dietary restrictions, and just plain “I wanna’s” and “I don’t WANT..”.
The following recipe will appeal to most. Meat can always be added on the side for those insisting on animal protein.
White Bean – Squash Casserole (adapted from “Kripalu Cookbook” – White Bean-Tortilla Casserole)
*I would suggest skipping down and microwaving the squash first so it can cool slightly. This will allow you to handle it to cut into sections.
Make the filling first.
- (2) 15 oz cans White beans (cannellini or navy or black eyed peas…what ever you prefer)
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp cumin
- Juice of 1 lime
- 2 TBS chopped green onions – green part only
- 1 tsp soy sauce
Using an immersion blender or food processor, put all of the above ingredient in a bowl and blend. Taste… do you need to adjust the seasoning? If so – add your preference and blend until it is just right.
Filling
Sauce:
- 1/4 cup cooked beets (or use canned)-drained
- (1) 15 oz can diced tomatoes, drained
- 3/4 cup chopped carrots
- 1/4 cup water
- 1 TBS olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 TBS fresh, chopped parsley
- pinch cumin
- 1 TBS balsamic vinegar
In a pot, add the carrots with 1/4 cup water, bring to a boil and cook about 5 minutes-covered. Add the beets and tomatoes, bring back to a boil and continue cooking 4 more minutes.
In a skillet, while the above are cooking, heat over medium heat, add the oil and when hot, add the onions. Cook about 3 minutes. Add the garlic and cook another 2 minutes. Reduce to low. Add the beets,tomatoes and carrots and any remaining water. Mix in the parsley, cumin and vinegar. Stir constantly for about 10 minutes on low.
Sauce cooking- stir for 10 min.
Using the immersion blender (or food processor) blend the above sauce mixture until desired consistency – smooth or as you prefer.
Pureed sauce
Additional Ingredients:
- 1 Butternut squash – cooked in the microwave on high for 5 -6 minutes depending on size.
- 1 TBS Reduced Fat Feta Cheese (or other – your preference)
- Parmesan or Romano cheese
Final assembly:
Preheat oven to 375 F.
Remove peel from squash. Slice squash into 1/4″ rounds on the solid end. The end with the seeds, cut into strips or squares – doesn’t have to be perfect just try to get close to the same thickness as the solid end rounds. Place some of the squash on the bottom of a casserole dish that has been sprayed with Non Stick (or coated with oil or butter).
Bottom layer of squash
Now you will add layers as follows: half of filling, another squash layer, small amount of sauce, another squash layer, the remaining filling,
Last layer of filling mix
some reduced fat feta,
Feta added
more squash if you have it… and remaining sauce. Sprinkle the parm or romano on top.
Cover assembled dish with foil
Cover loosely with aluminum foil and bake for 30 – 35 minutes. Serves 4
And earlier today…..
This morning began with a great leg workout. I ran for 20 minutes, worked legs for 35 minutes, then Shane and I jogged for 3.6 miles. Breakfast today was healthy cream of rice with a fruit mix: kiwi, raspberries, blueberries, and strawberries. A protein shake of Spiru-Tein Cappuccino to wash everything down. ……then my morning took a turn for the worst.
Ted and I were chit-chatting as he was getting into the car to bring trash down to work – so the garage door was open on his side. As I got into the Jeep, I was thinking of our conversation and repeating what I had to remember to do for the day….CRASH! I backed into the UN-OPEN garage door on my side. What a mess. I was too upset to snap a shot. The door co. managed to come out this afternoon and repair it. Saved – PHEW! We won’t need a new door. Until next time. 😀
Have a great Tuesday night!
Apple C 
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