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Home > Bacon squash casserole

Bacon squash casserole

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 30 Minutes
Total Time 40 Minutes
Difficulty Intermediate
Main Ingredient Squash; Bacon
Category Fruit; Vegetables; Meat
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine American
Cook Method Boiling; Baking
Diet Low Calorie; Low Carb; Low Cholesterol; High Protein; Gluten Free


  • 1/2 cup light sour cream 

  • 4 tablespoons less fat real bacon bits

  • 1 teaspoon garlic, minced

  • 1/2 cup grated Parmesan cheese 

  • 1 cup reduced fat shredded cheese 

  • 1/4 teaspoon ground nutmeg 

  • Salt and black pepper, to taste

  • 3 medium yellow summer squash, cut in half and thinly sliced

  • 2 large white onions, cut in quarters and thinly sliced

  • 1 tablespoon light butter spread

  • Ground paprika, for garnish



  • Preheat oven to 350�F.

  • In a bowl, combine the first eight ingredients (sour cream through pepper). Set aside.

  • Boil the sliced onions and squash until tender. Drain the water and return the vegetables to the pot.

  • Add the butter spread to the pot and stir over medium heat until melted.

  • Next add the bowl of ingredients mixed earlier. Stir until the mixture is blended and the cheese has melted.

  • Pour the vegetable mixture into a 13 x 9 inch casserole dish.

  • Sprinkle paprika on top evenly.

  • Bake for 30 minutes. Serve immediately.


Nutrition (per serving)

  • Calories: 254 cal

  • Total fat: 14g

  • Cholesterol: 15mg

  • Sodium: 327mg

  • Carbohydrate: 15g

  • Fiber: 4g

  • Protein: 19g