Since I had some squash cut up, I decided to try another recipe this weekend.
It's modeled after a cheese squash casserole with a little balsamic zip to it.
1 medium squash
two dozen cherry tomatoes ripe
1/4 onion diced
1 to 2 servings of pasta, whole grain or regular
4 tbsp balsamic vinegar
1 to 2 slices of low fat cheese (weight watchers slices are 50 calories each)
Grill squash, tomatoes, onions and balsamic vinegar in skillet for 10 to 15 minutes. Meanwhile, prepare pasta and drain. Combine ingredients, adding cheese to melt on hot food.
This dish reminded me of a mac and cheese comfort food with veggies. I used 1 slice of jalapeno and 1 slice of cheddar cheese, which gave it an interesting taste, especially with the balsamic vinegar grilled onto the veggies.
Pictured above: variation of squash and cheese casserole, made with mushrooms, squash, onions, tonatoes, and low fat cheese.