lbs. yellow squash, sliced
3/4 cup chopped onion
1 Tbsp. reduced-calorie margarine
2 Tbsp. all-purpose flour
1 cup fat free milk
3/4 cup shredded reduced-fat Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Cooking spray
1/2 cup soft breadcrumbs, toasted
Cook squash and onion in a small amount of boiling water 10 to 12 minutes or
until vegetables are tender. Drain; set aside.
Melt margarine in a medium-size, heavy saucepan over medium heat. Add flour;
cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring
constantly, until mixture is thickened and bubbly. Remove from heat; add
cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir
well.
Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking
spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350 degrees for
20 to 25 minutes or until mixture is thoroughly heated. Serve immediately.
8 servings.
