Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Savory Squash Casserole

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Try this healthy twist to a traditional family favorite recipe. This savory squash casserole is low in calories and rich in flavor. 


Savory Squash Casserole
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Servings
9 1 cup servings
Servings
9 1 cup servings
Savory Squash Casserole
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Servings
9 1 cup servings
Servings
9 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 350 degrees.
  3. Wash squash and remove tips. Cut each squash into large pieces.
  4. In a large saucepan, cover squash with water and boil until tender.
  5. Drain squash in a colander and return to pan.
  6. Use a fork or potato masher to mash boiled squash.
  7. Heat olive oil in small skillet and sauté onion, bell pepper, green chilis, pepper and garlic powder until onions and bell peppers are tender.
  8. Lightly beat eggs in a separate dish.
  9. Add Greek yogurt, ¾ cup breadcrumbs, and sautéed vegetables to the saucepan with the squash and stir to combine.
  10. Spread mixture into a shallow baking dish and sprinkle the remaining breadcrumbs on top.
  11. Bake at 350 degrees for 30-35 minutes until the top is lightly browned.
Recipe Notes

Butternut Squash Dip

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Who knew squash could be creamy and cheesy?  Just add a little spinach and sun-dried tomatoes for your new favorite fall recipe.  Add these ingredients to your list for an easy and healthy appetizer that will tempt all your guests.


Butternut Squash Dip
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Butternut Squash Dip
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Wash your hands and clean your preparation area. Preheat oven to 375 degrees F.
  2. Add cooled steamed squash, sundried tomatoes, drained spinach leaves, ricotta cheese, ranch dip mix, and water into a blender. Combine until smooth.
  3. Pour the mixture into an oven-safe baking dish. Stir in ½ cup of mozzarella cheese into the dip.
  4. Sprinkle the remaining mozzarella cheese on top of the dip.
  5. Bake for 20-30 minutes until heated, and the cheese is browning on top.
Recipe Notes

Beef Stuffed Acorn Squash

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It’s fall somewhere, right? Try out this cozy Beefy Stuffed Acorn Squash to make good use of those squashes available at the grocery store!


Beef Stuffed Acorn Squash
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Servings
6 servings
Servings
6 servings
Beef Stuffed Acorn Squash
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse acorn squash under cool running water to remove dirt and debris. Preheat oven to 375*F.
  2. On a cutting board, slice each acorn squash in half as well as cut a slice off of the bottoms of each half, so the squash rests, inside pointing up. Remove the seeds and fibrous strands.
  3. Rest the six squash halves facing up on a baking sheet. Distribute the olive oil over the flesh of the squash, and sprinkle cinnamon over the halves.
  4. Roast in the oven for 35 minutes.
  5. While squash is roasting, in a large skillet over medium to medium-high heat, begin to brown the meat and discard any excess fat. Add in the onion, garlic, and ginger and cook until the onion is soft.
  6. Add the drained peas and carrots, and diced tomatoes plus their juices to the pan. Begin to heat through.
  7. Add in all of the spices and cook until flavors are combined.
  8. Remove the squash from the oven and spoon the beef mixture into the centers of the squash halves. Return the stuffed squash halves to the oven and cook for another 20 minutes. Cover with foil if you are worried about the beef mixture drying out.
  9. Remove and serve hot. Remove the skin of the acorn squash and discard it as you are eating.
Recipe Notes

Beet and Butternut Squash Roasted Salad

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This salad is as nutritious as it is beautiful! Packed with the powerful nutrition of beets, butternut squash, and arugula this is the perfect lunch salad or dinner salad with some added protein like grilled steak or chicken! Elevate your next salad with this Beet & Butternut Squash Roasted Salad.


Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
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Instructions
  1. Preheat oven to 400 degrees.
  2. On a foil-lined baking sheet, spread the squash and beets in a single layer. Bake in the over for 20-25 minutes or until the squash and beets are soft.
  3. On a separate baking sheet, spread the chopped pecans and bake for 3-4 minutes or until fragrant. Take care not to burn.
  4. While the squash and beets are roasting in the oven, in a small saucepan begin to heat the balsamic vinegar and maple syrup together. Stir frequently and bring to a slight simmer to reduce.
  5. Fill a large bowl with the arugula, place the roasted squash and beets on top of the arugula, drizzle with the balsamic reduction. Top with the toasted pecans and goat cheese. Serve warm.
Recipe Notes

Yellow Squash Roasted

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Versatility in the kitchen is what keeps the Dinner Tonight team excited for mealtime! Try this roasted yellow squash in the oven or on the grill tonight!


Yellow Squash Roasted
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Servings
7
Servings
7
Yellow Squash Roasted
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Servings
7
Servings
7
Ingredients
Servings:
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Instructions
Oven Roasted
  1. Wash your hands and clean your countertops. Rinse squash under cool running water before slicing.
  2. Add sliced spears of yellow squash to a bowl and mix with olive oil, chili powder, and black pepper.
  3. Place squash in a 9x13 pan. Roast squash in a 400*F oven for 18 minutes.
Grilling
  1. Grill squash on a high heat grill for about 25 seconds per side.
  2. Remove squash from the oven (or grill) and sprinkle lemon juice on roasted squash.
  3. Top with grated parmesan cheese.
Recipe Notes