I realize summer is over but squash is at my farmer’s market year round. I found the original recipe for this from the gorgeous Hot Moody Mess ladies’ website. Don’t let the name full you, they are all kinds of hot who figured out how to drop the moody mess. I tweaked the recipe a bit trying to cut even more calories but either recipe will produce a tasty dish that can be served as a side or even the main dish if you are not married to a man who believes all meals should have a meat as the star of the plate.
You can find the original recipe here.
This is not one of my super easy sides because it does take some time to prepare. HOWEVER, we eat brown rice often in my household. If I know I’m going to make this dish within a day or two of eating brown rice, I will make extra rice and save it.
If you do the chopping ahead of time and measure out your seasoning in a separate dish, mince your garlic, it makes it easier. Also, I use Oregano in pretty much everything. Oregano has been shown over the years to support the immune system. I always look for ways to aide the immune system. The original recipe called for dried thyme which is just as good of flavor as Oregano.
Summer Squash & Spinach Gratin
About 6 servings. Per serving: 184 calories, 16 g of carbs, 10 g of fat, 8 g of protein, 5 g of sugar
1 or 1.5 cups spinach
4 medium summer squash chopped into ½ cubes
2 tbspns olive oil
1 tspn olive oil (to drizzle over finished dish before putting in oven)
2 or 3 large garlic cloves minced
1 medium onion chopped
1 tspn salt
Pepper to taste
1 tspn oregano
¾ cups cooked brown rice
1 tbspn Earth Balance butter spread
½ cup liquid egg whites
½ cup part skim, mozzarella cheese (shredded)
¼ cup crumbled feta cheese
¼ cup bread crumbs
Cook the rice ahead of time. Preheat oven to 375 degrees.
• Spray a deep dish pie pan or casserole dish.
• In a large skillet, cook the onions over medium heat in 2 tbspns of olive oil. Cook until translucent. Then add the garlic. Cook only about 30 seconds.
• Then add your squash and cook for about five minutes, stirring frequently.
• Once your squash is cooked (tender but not too soft, season with the salt, pepper and oregano.
• Combine the rice with the butter in another bowl.
• Remove the squash and onions from heat. Add the rice, eggs whites, mozzarella and spinach.
• Stir mixture well. Pour into the baking dish.
• Add the crumbled feta to the top of the mixture. Then sprinkle the bread crumbs.
• Finally, drizzle the remaining tspn of olive oil over the final mixture and place in oven.
Cook for about 40 or 45 minutes until the top is brown and the gratin is sizzling. Wait about 10 minutes before serving. Can also be served at room temperature.
Enjoy!