Meatless Monday!

I had been reading about Meatless Mondays for awhile, and recently started following them on Twitter. Though I don’t necessarily do it every Monday, I do go meatless a few times a week. Yesterday I stuck true to the name, though, and had a meatless Monday by making a Tex-Mex summer squash casserole. It sounds kind of weird, but it was really good.

I actually found the recipe on CalorieCount.About.com, which I had joined right after graduation to ensure I didn’t blow up, post-college 15 style. The site is actually pretty decent to track calorie intake and what you burn, but it’s a lot of upkeep so I abandoned it. Before I did, though, I grabbed some user-posted recipes including what I made last night.

I’ve been leaning more and more towards vegetarian dishes, for a bunch of reasons. They’re healthy, flavorful, and really versatile. Plus, since I’m almost always just cooking for two, they last longer. It’s much easier to ensure that the veggies haven’t gone bad instead of meat. And I feel better about myself and my choices when I eat an all veggie meal. However, I still can’t pass up the occasional burger, salmon, and things like that. But like my fiancé says, when given the choice, I’ll choose veggies and tofu over meat. So I’ll stick to my claim of being a halfetarian!

The recipe is for 10 servings, but I cut everything in half, which required some serious math. Since it was our main dish, we each had two servings and had enough left over for lunch the next day. The jalapeño added really nice spice, and the chunky salsa added some more veggies which are always welcome. I would definitely make this again, as a main dish or even a side dish. After cutting all the veggies I just had to put it in the oven and wait… Nice and easy!

Tex-Mex Summer Squash Casserole
– Makes 10 Servings –

Ingredients:
10 cups of summer squash, sliced
4 1/2 oz. green chilies, chopped
1/2 tsp salt
1/4 cup flour
4 scallions, sliced
2/3 cup yellow onion, chopped
4 1/2 oz jalapeños, chopped (about 2)
2 1/4 cups shredded Mexican/taco blend cheese
3/4 cup chunky salsa
1/4 cup red onion, chopped

Directions:
1. Preheat oven to 400 degrees
2. Coat 9 x 13 inch baking dish with cooking spray
3. Combine squash, yellow onion, chilies, jalapenos, salt and 3/4 cup of cheese in a large bowl. Sprinkle with flour, and toss to coat. Spread mixture into dish and cover with foil.
4.. Bake the casserole until bubbling and squash is tender, 35-45 minutes. Spoon salsa onto the casserole and sprinkle with remaining 1 1/2 cups of cheese.
5. Bake, uncovered, until golden and heated through about 20-30 minutes.
6. When ready to serve, sprinkle with scallions and red
onion

Happy veggie nomzing!

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Filed under Recipe, Spanish Food, Vegetarian/Vegan

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