Happy Wednesday, y’all! I’m still “on plan” and if you’re at all interested in what I ate yesterday, well, here it is:
Breakfast – 2 eggs scrambled in coconut oil, about 1/2 cup watermelon and coffee with coconut milk
Lunch – Chicken salad; leftover roast chicken, spicy mayo, chopped onion, chopped celery, chopped pecans and a handful of raisins (yes, I bought some more raisins and nuts, but I haven’t been pigging out on them)
Dinner – I threw a roast in the crock pot before work yesterday morning, then I made today’s recipe to go along with it
Along with tomatoes, cucumbers and melons, we’re also swimming in summer squash right now, both zucchini and yellow, so I figured I’d better find something to do with what I had in my fridge before I got my next delivery from the CSA. I didn’t want to just sauté it, so I thought a casserole might be nice with the roast (it was actually cool and wet yesterday; good casserole weather). I wasn’t at all sure how it was going to turn out, but the enthusiastic “Wow!” and “Man, this is good!” I received from my Better Half while I was photographing my plate laid to rest any doubts I may have had about it. Of course, then I tasted it, and I have to agree with him – Wow! Was it good!
What I was attempting to accomplish was a creamy casserole with a crunchy topping, sort of like those I had as a child, minus the flour, milk and crackers, of course. The topping wasn’t exactly crunchy, but the whole dish was creamy, rich, comforting and incredibly tasty. It is also very filling; yes, it is baked in an 8″ X 8″ baking dish and serves 8 – Beloved went back for seconds, but I simply couldn’t eat any more.
Of course, if you want to substitute the coconut milk with heavy cream you can, but I rather liked the slightly sweet, exotic flavor it gave the dish.
You know, I’m sort of starting to dig on this Whole30 thing. I think I’m going to try a Whole30 barbecue sauce next…
|Summer Squash Casserole|
- 4 cups sliced summer squash (yellow and green)
- 1/2 medium onion, diced
- 2 cloves garlic, chopped
- 1 tablespoon ghee or clarified butter
- 1 1/2 teaspoons kosher or sea salt
- 3/4 teaspoon freshly ground black pepper
- 2 heaping tablespoons arrowroot powder
- 3/4 cup coconut milk
- 1 1/2 cups almond flour
- 1 1/2 tablespoons ghee or clarified butter, melted
- Preheat oven to 350 F. Lightly grease an 8″ X 8″ baking dish.
- Melt the tablespoon of ghee in a 12″ skillet over medium heat. Add the onion and cook, stirring frequently, until the onion begins to soften, about 3 minutes. Add the garlic and cook for another minute.
- Increase the heat slightly and add the sliced squash to the skillet. Cook, stirring occasionally, just until the squash begins to soften, about 5 to 7 minutes.
- While the squash is cooking, heat the coconut milk in a small saucepan until hot, but do not boil. Cover and keep warm.
- Layer half the squash in the casserole and sprinkle with half the arrowroot powder; repeat with the remaining squash and arrowroot. Pour the warm coconut milk evenly over the squash.
- In a small bowl, combine the melted ghee with the almond flour until “crumbly.” Season lightly with salt and pepper, and sprinkle over the squash mixture in the baking dish.
- Bake for 30 minutes, or until the almond topping is brown, and the squash is tender. Serve immediately.
- Nutrition (per serving): 206 calories, 17.2g total fat, 9.5mg cholesterol, 357.4mg sodium, 343mg potassium, 9.2g carbohydrates, 3.2g fiber, 2.3g sugar, 1.3g protein