Patty Pan Squash with Creamy Pesto Sauce
Discover the combination of pesto and patty pan squash recipe. Enjoy the unique shape, sweet flavor, and tender texture of this squash.
Servings: 6 Servings
Calories: 120kcal
Ingredients
Basil Sauce
- 2 Cups Basil
- 1 Clove Garlic
- 1 Cup Parsley
- 1 Lemon - Juice and Zest
- 1 teaspoon Salt
- 1 ½ Cups Non-Fat Cottage Cheese
- 1 Habanero Optional
Squash and tomatoes
- 1 ½ Pounds Squash
- 2 Cups Cherry Tomatoes
- 2 Ounces Cojita Cheese
Instructions
Pesto Sauce
- Chop the garlic in a food processor.
- Add the Basil and Parsley to the food processor.
- Add the lemon zest and juice to the food processor.
- Add the Cottage Cheese, Salt, and Habanero to the food processor.
- Blend all the ingredients until it is a smooth and luscious sauce.
Building The Casserole
- Cut the squash into bite-size pieces,
- Toss together the squash and cherry tomatoes
- Gently stir together the squash, tomatoes, and Pesto Sauce until well combined.
- Place in a casserole dish
- Bake the squash in a 350-degree oven for 30 minutes or until it can be easily pierced with a fork.
- Sprinkle cheese on top
- Serve and Enjoy!!!
Nutrition
Calories: 120kcal | Carbohydrates: 17g | Protein: 10g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 647mg | Potassium: 564mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9665IU | Vitamin C: 54mg | Calcium: 137mg | Iron: 2mg