Steps to Prepare Low Fodmap Diet Sheet Stanford

Fodmaps Squash Casserole

A low fodmap diet cuts out many common products that contain certain foods.

Recipe Summary Fodmaps Squash Casserole

This simple recipe combines yellow squash with eggs and margarine and is topped with cornflake crumbs. Also great with shredded carrots and green zucchini added for more color.

Ingredients | Low Fodmap Diet Sheet Stanford

3 pounds yellow squash, sliced

1 ¼ cups cornflake crumbs, or to taste

½ cup margarine

2 eggs, beaten

¼ cup white sugar

1 pinch seasoned salt to taste

1 pinch ground black pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place squash into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.

Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.

Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.

Info | Low Fodmap Diet Sheet Stanford

prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Fodmaps Squash Casserole

Side Dish, Vegetables, Squash, Summer Squash,