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Categories:
yellow squash onion butter bobs red silk Cheddar cheese salt ground black pepper cayenne powder bread crumbs olive oil spray egg whites
Viewed: 53 - Published at: a year agoIngredients
- 2 lb yellow squash
- 1/3 large Thinly Slice White Onion
- 1 tbsp Vegan Butter
- 2 cup Bob's Red Mill Almond meal/flour
- 1 cup Silk Soy Milk
- 2 cup Kraft Shredded Triple Cheddar Cheese
- 1/2 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Cayenne Powder
- 2 cup Organic Bread Crumbs
- 1 Pam Olive oil spray
- 1 1/2 cup Egg Whites
Method
- Thinly slice 2 lbs of yellow squash
- Broil squash and onions in water for 10 minutes
- drain in strainer and let set
- Melt vegan butter in medium saucepan and add almond flour and stir
- Add warm Soy milk to saucepan and stir until thickened
- remove mixture from heat
- Add 1 1/2 cups of cheese, cayenne powder, salt and ground black pepper, Stir until completely melted
- Add squash and stir well
- Spray Olive Oil Spray onto the Casserole Dish completely.
- Spoon squash mixture evenly in the casserole dish
- in a medium mixing bowl, add 2 cups of egg whites and organic bread crumbs, mix well.
- Spread bread crumb mixture over the top of squash mixture and add 1/2 cup cheese.
- Bake at 350F for 25-30 minutes.
- let cool for 10-15 minutes and serve
