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Curried Squash And Veggie Casserole
October 1st, 2008
1 spaghetti squash, cooked
2 cups broccoli florets, chopped and steamed
1 cup red bell pepper, chopped
1 cup low-fat sour cream
1/4 cup skim milk
1 tablespoon curry powder
1/2 cup shredded Parmesan cheese
1. In a bowl, combine spaghetti squash with broccoli florets, and red bell pepper.
2. Mix in sour cream, skim milk, curry powder, and Parmesan cheese, stirring well to coat.
3. Pour into a 9- by 13-inch casserole dish, and top with seasoned whole-wheat bread crumbs or prepared whole-grain stuffing (approximately 2 cups). Bake at 400 degrees for 30 minutes.