Squash is everywhere right now; grab some up for a healthy remake of an old recipe

Move over, my trusty and long-lived Squash Casserole recipe. I’ve made you at least several times a year since I can remember. You’re always sought-after on a buffet table. I could prepare you with my eyes closed.

But I’ve found a new best friend in the squash casserole department—Lightened Squash Casserole. Southern Living’s July 2011 issue did a healthy remake of an old fave. A topping of French-fried onions and crunchy cereal plus innards that mingle grated carrots amidst the squash slices make this recipe the one I’ll sub at bring-a-dish events from now on. (My initial oldie-but-goodie recipe, incidentally, can be found in my first cookbook, Way Back in the Country.)

A can of reduced-fat cream of chicken soup (I actually used the reduced-sodium brand) and a container of light (or fat-free) sour cream help give Lightened Squash Casserole its name. The addition of 1/4 cup chopped fresh chives added to the lively flavor. Although the recipe called for crushed cornflakes, I had chex cereal (tried with Corn Chex) on hand and crushed that to use it instead. It worked just fine.

Hubby gave his seal of approval; I saw him snacking on a few tablespoons full of it during the day. That’s a pretty good sign of a winner recipe.

Lightened Squash Casserole

3 pounds yellow squash

1/2 cup chopped sweet onion

1 1/2 teaspoons salt, divided (I used salt substitute)

1 cup grated carrots

1 (10 3/4-ounce) can reduced-fat cream of chicken soup

1 (8-ounce) container light sour cream

1/4 cup chopped fresh chives

1/2 cup crushed cornflakes cereal

1/2 cup crushed French-fried onions

2 tablespoons melted butter

1/4 teaspoon freshly ground pepper

Preheat oven to 350 degrees. Cut squash into 1/4-inch-thick slices; place in a Dutch oven. Add onion, 1 teaspoon salt, and water to cover. Bring to a boil over medium-high heat; cook 5 minutes; drain well. With paper towels pat squash dry. In a large bowl stir together grated carrots, next 3 ingredients, and remaining 1/2-teaspoon salt. Spoon into a lightly greased 2-quart oval baking dish. In a small bowl stir together cornflakes and next 3 ingredients. Sprinkle over squash mixture. Bake at 350 degrees for 30 to 35 minutes or until casserole is bubbly and golden brown. After 20 to 25 minutes shield casserole with aluminum foil to prevent excessive browning. Let stand 10 minutes before serving.

Goodbye springtime, hello summer, but this fresh veggie toss makes a meal for all seasons

I had to prepare this recipe while the title still was appropriate. Summer has crept in all around us; spring is just about a memory. But I guarantee you: this meal is so impressive and colorful, it knows no seasonal constraints.

This recipe was the last untried one from Southern Living’s March 2011 issue featuring “God’s bookmark”—that Southern icon, bacon. Everything else on the page I had enjoyed enormously—starting with the BLT Benedict with Avocado-Tomato Relish that I made for Hubby’s birthday morning breakfast.

Springtime Pasta with Bacon, the dish featured here, was billed as being great served warm or chilled. I was skeptical about whether these ingredients would make for a good cold salad (suitable for a brown-bag lunch for the next day, the magazine touted it) and personally believed it fell only into the “warm” category, but oh my! dining on it for lunchtime leftovers (fresh from the fridge) yesterday was pure bliss.

Fresh snow peas and frozen sweet green peas go into the bow-tie pasta during the last minute the pasta cooks. A wonderful melange of veggies—radishes, carrots, green onions, and fresh parsley—are stirred into the drained pasta/green vegetable mixture. Then all is tossed with a lemon juice-olive oil dressing plus seasonings as desired. Crumbled bacon and feta cheese go on top.

The magazine suggests serving it with grilled shrimp kabobs, but Hubby and I needed nothing else but this.

Goodbye springtime, hello summer, but this dish is a keeper. I just filed it with my Christmas bring-a-dish potentials and made it a meal for all seasons.

Springtime Pasta with Bacon

1 (16-ounce) package whole-wheat bow-tie pasta

1 cup frozen sweet peas

1 1/2 cups fresh snow peas

8 radishes, sliced thin

2 large carrots, grated

2 green onions, thinly sliced

1/3 cup coarsely chopped fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt (or salt substitute) and pepper to taste

6 turkey bacon slices, cooked and crumbled

4 ounces feta or goat cheese, crumbled

Cook pasta according to package directions. During the last minute of cook time add sweet peas and snow peas. Drain. Toss pasta mixture with radishes and next 5 ingredients; season with salt substitute and pepper to taste. Sprinkle with bacon and feta cheese. Serves 6-8.