I love squash and try to make a pan of it to eat for the week. I makes a great breakfast. I’ll share a couple different versions of my squash casseroles (you gotta mix it up) and today I’m sharing the cheesy version. If you nixed the cheese then this would be Paleo friendly and pretty clean eating. Here it all is sans cheese and before being baked.
Here’s a breakdown of what you’re looking at:
- 3 smallish squash
- 3 smallish zucchini (The squash and zucchini almost weighed 3 pounds total at the grocery.)
- 2 tablespoons of butter (cut into “pats”)
- 1 whole 6 oz can of black olives (drained and cut into halves)
- 1/2 of a 14.5 oz can of petite diced tomatoes (drained)
- 1 pound of ground chicken (Cooked in a nonstick pan with no added fats – just heavily seasoned with garlic powder, black pepper, Onion Onion and Spinach and Herb Mix)
I put it all in the pan (ungreased), add some extra Onion Onion and garlic and mix it all together. I chose to add cheese because it’s delicious and we have a bunch of sliced provolone. (I bought too much.) So, I simply laid sliced across the top.
Then, I baked it on 350 for about twenty minutes.
This makes about 8 servings. I simply put a serving in a Fiestaware bowl and heat it in the convection oven. I heat it on 350 for around twelve minutes.
