We had some friends over for a cook out and had a bunch of squash left over, so I started thinking....(see the smoke?)....
I made a FTS friendly squash casserole. Here is what I did.
I took the equivalent of 2 squash (precooked w/onion, salt, pepper, butter, and season all) and put it in a round casserole dish. Then, I added about 1/4 cup of sour cream, 1/4 cup of shredded parmesan cheese, 1/4 cup of sharp cheddar cheese. I stirred it all up. For the topping, I took 4 of my GG Bran Crispbreads and put them in the food processor. I had a good mixture of powder, small crumbs and large crumbs. (Truthfully, I eyed the pork rinds, but ended up with the other--KATARY!). I melted about a tablespoon of butter and added it to the crumbs of crispbread and then spread it on top of the squash mixture. I baked it at 350 for 30 minutes and it was yummy!
I can't wait to eat the leftover leftovers!!! : )
