Directions:
- Preheat oven to 400 degrees F.
- Coat a 9-by-13-inch baking dish with cooking spray.
- Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
- Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
- Make Ahead Tip:
- Cover and refrigerate for up to 2 days. Reheat, covered, at 350 degrees F for about 40 minutes. Garnish just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.31 Kcal (424 kJ) | ||
| Calories from fat | 32.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 6% | |
|---|---|---|---|
| Cholesterol | 8.43mg | 3% | |
| Sodium | 273.03mg | 11% | |
| Potassium | 415.02mg | 9% | |
| Total Carbs | 14.76g | 5% | |
| Sugars | 6.61g | 26% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 4.68g | 9% | |
| Vitamin C | 24.3mg | 41% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 4% | |
| Calcium | 87.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 68.89 Kcal (288 kJ) | ||
| Calories from fat | 22.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 6% | |
|---|---|---|---|
| Cholesterol | 5.74mg | 3% | |
| Sodium | 185.65mg | 11% | |
| Potassium | 282.2mg | 9% | |
| Total Carbs | 10.04g | 5% | |
| Sugars | 4.49g | 26% | |
| Dietary Fiber | 3.01g | 18% | |
| Protein | 3.18g | 9% | |
| Vitamin C | 16.5mg | 41% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.4mg | 4% | |
| Calcium | 59.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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