CREAMY SQUASH CASSEROLE
4 medium yellow squash, cut into half moons, about 1 1/2 pounds before trimming
1 small onion, slivered, 2 1/2 ounces
2 stalks celery, finely chopped
2 tablespoons butter
1 teaspoon chicken bouillon granules
1/4 cup mayonnaise
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
4-8 ounces cheddar cheese, shredded *

Sauté the onion and celery in the butter along with the chicken bouillon granules until the celery and onion are very soft and a little browned, about 20 minutes. Meanwhile, cook the squash in boiling water (or microwave) until tender; drain very well and pat as dry as possible. Combine all of the ingredients in a greased 1 1/2 quart casserole or 6x8" baking dish. Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly.

Makes 6 servings

* I used 8 ounces of cheddar in mine because I wanted it to be very cheesy. 4 ounces would be plenty if you want to cut back on the fat and calories so I've included the counts for both amounts.

With 4 ounces cheese:
Per Serving: 203 Calories; 18g Fat; 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

With 8 ounces cheese:
Per Serving: 279 Calories; 24g Fat; 11g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs