Ingredients: · 1 pound yellow squash, sliced · 1 pound zucchini squash, sliced · 3/4 cup chopped onion · 1 cup grated carrots · 1 tablespoon butter · 2 tablespoons all-purpose flour · 1 cup fat-free milk · 3/4 cup (3 ounces) shredded cheddar cheese · 1/2 teaspoon salt · 1/4 teaspoon pepper · Cooking spray · 1/2 cup soft breadcrumbs, toasted Cook squash, carrots, and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside. Preheat oven to 350°.
Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.
Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.
Recipe from the Peachtree City Farmers Market e-mail