Monday, April 25, 2011

It's Coming!!!!!

What can you not live without?  That is the question of Eat. Live. Be. this week. 
Hmmm, that's seriously a hard one.  I could tell you plenty of things that CAN live without.  I think, though, that (and this is a pretty broad category) I couldn't live without summer produce!  Though summer is not my favorite time of year due to the HOT temperatures I do love the foods that it brings.  Berries, peaches, plums, squash, tomatoes, okra, eggplant, green beans...and all fresh!  It's coming, folks, it's coming!!!

This past week, I had some (likely greenhouse) squash and zucchini that needed to be used; so, I came up with what was originially to be a messy lasagna but really ended up being a casserole.

 When my mom makes lasagna, she uses cottage cheese instead of ricotta, so I pulled that out and mixed it with some spinach.  Somehow, the end product ended up tasting very cheesy! 

I'm not sure how...maybe the cottage cheese metled within the spinach.  It was wonderful!  I would totally make this again, even if it was just a concoction!

Spinach Squash Casserole
1/3-1/2 bag whole wheat egg noodles, cooked
1 small box frozen spinach, cooked
1 cup cottage cheese
1/3-1/2 cup grated parmesan cheese
1/2-1 teaspoon salt
2 yellow squash, sliced
2 zucchini, sliced
1/2 onion, diced
1 can diced tomatoes
a sprinkle of mozzarella
1 few chunks of goat cheese

Preheat oven to 350 degrees.  Cook noodles according to package instructions, drain.  Meanwhile, cook spinach in microwave (or stovetop if preferred).  Cook onions until transluscent.  When spinach is done add the onions, cottage cheese, Parmesan cheese, and salt.  Mix well.  Saute the squash on stovetop until slightly softened and browned.  Add the tomatoes and cook until heated.  In an oval or 8X11 casserole dish place the noodles.  Then put the spinach mixture on top of the noodles.  Pour the cooked squash and tomatoes on top.  The top all of that with a sprinkle (literally!) of Mozzarella cheese and some goat cheese, if desired.  I did not use much cheese at all.  Place the casserole in the oven and bake for 15-20 minutes or until bubbly and cheese is melted.  Enjoy!

5 comments:

Jaime said...

looks healthy and delish!

if you go to get the mini bundts at Target... I forgot to mention that they don't ring up as 50% but if you show them that they are in the same Easter packaging as the muffin pans that are 50% off they'll give it to you. of course YMMV but I don't see why you wouldn't get the discount on them since there are Easter eggs on them!! =P

Erica said...

Interesting question! I couldn't live without the support & love of my family and friends. And I love summer and all of the produce that comes with!! My Mom uses cottage cheese in her stuffed shells on occasion. It is pretty darn good! The bake looks awesome. Hope you have a good one :)

Patsyk said...

Summer produce is definitely worth the heat of summer! It's so much easier to eat the full range of colors each day when you know you have so much to choose from!

The Japanese Redneck said...

Good way to get in lots of veggies.

Elizabeth said...

How funny! I just found your blog. I'm OB Cookie and I'm an OBGYN resident that loves to cook. I'm impressed with how much you keep up your blog. Mine has kind of sadly been stifled by the year. Hope to keep in touch. Elizabeth. OBcookie.blogspot.com