Steps to Make Low Fodmap Salad Dressing Whole Foods

Fodmaps Squash Casserole

Doing a whole30 while eating low fodmap is even more challenging as you are excluding even more foods from your diet and have to have a fair i practically ate this paleo whole30 taco salad by real food with jessica every day for lunch during my low fodmap whole30.

Recipe Summary Fodmaps Squash Casserole

This simple recipe combines yellow squash with eggs and margarine and is topped with cornflake crumbs. Also great with shredded carrots and green zucchini added for more color.

Ingredients | Low Fodmap Salad Dressing Whole Foods

3 pounds yellow squash, sliced

1 ¼ cups cornflake crumbs, or to taste

½ cup margarine

2 eggs, beaten

¼ cup white sugar

1 pinch seasoned salt to taste

1 pinch ground black pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place squash into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.

Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.

Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.

Info | Low Fodmap Salad Dressing Whole Foods

prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Fodmaps Squash Casserole

Side Dish, Vegetables, Squash, Summer Squash,