Squash Casserole for your Meatless Monday

Another Monday, and we hope it is a Meatless Monday - remember that choosing just ONE meatless meal a week can save 84,000 gallons of water, 15 gallons of gasoline and 8,000 square feet of open space per year! Yup, that is what raising an animal for slaughter costs in resources. Not to mention the dollars you save in your food budget.

This week's Meatless Monday recipe is for squash (or Zucchini) casserole. Squash is usually available year-round at our local Farmers Markets, and easy to grow in your own garden. As with many meatless recipes, you could add meat if you really wanted to (like leftover turkey or ham); and you can make this as a side dish or a main meal. This recipe calls for a meatless sausage, like Morningstar brand.

What you will need:

• 1 1/2 cups of rice (try long grain brown rice for best nutritional value)
• 3 cups of vegetable broth
• 4 cups of diced squash (zucchini or yellow summer squash or a combination)
• 6 mushrooms, cleaned and sliced
• 2 red or orange bell peppers, chopped
• 1 large onion, diced
• 3/4 teaspoon of salt
• 1 1/2 cups of milk
• 3 tablespoons of all-purpose flour
• 2 cups of shredded pepper Jack cheese (divided 1 1/2 cups and 1/2 cup for later)
• 1 cup corn kernels
• 2 teaspoons extra-virgin olive oil
• 8 ounces of Morningstar or other meatless sausage product
• 4 ounces of cream cheese
• 1/4 cup of chopped jalapenos

1. Preheat your oven to 375 degrees.
2. Pour the rice into a baking dish (you will need a dish at least 9 by 13 inches).
3. Heat the vegetable broth in a saucepan. When it has simmered for a couple of minutes, stir it into the baking dish with the squash, mushrooms, bell peppers, and onion. Add the salt. Cover with foil and bake for 45 minutes.
4. Remove the foil at 45 minutes and continue baking until the rice is tender. Most of the liquid should be absorbed in about 30 to 45 minutes.
5. While the rice is baking, whisk the milk and flour in a small saucepan and cook over medium heat for about 3 to 4 minutes or until bubbling and thickened.
6. Reduce the heat and add the 1 1/2 cups of pepper Jack cheese, and corn, stirring until the cheese has melted. Set aside.
7. Heat the olive oil in a small skillet and heat up the meatless sausage product, breaking it to small crumbles.
8. When the rice is done baking, stir in the sausage product and cheese sauce.
9. Sprinkle the remaining pepper Jack cheese on the top of the casserole.
10. Add teaspoon sized dollops of the cream cheese all over the top of the casserole and then sprinkle the chopped jalapenos on top.
11. Return the casserole to the oven until the cheeses have melted on top, about 10-15 minutes.
12. Let stand for 10 minutes before serving.

Comments? Questions? Story information, product to review or breaking news? Please contact Natalia Corres at Natalia@bakwep.com.

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