Remember that baked squash dish my friend Beth made for our girl’s night potluck a couple of weeks ago?
Well, I liked it so much that ever since then I have tried to recreate that dish at home. It’s been a bit challenging though. I think I am going to have to break down and ask her for the recipe!
In a glass casserole dish, I layered the yellow summer squash, sliced organic (white) onion, some organic mushrooms and then covered it with a can of diced tomatoes. On top, I sprinkled chili powder, garlic powder and sesame seeds. Not sure what I was going for there but I just went with it.
I cooked the dish in the oven at 375* for 40 minutes.
Unfortunately, it was just okay. It didn’t have quite the same texture and flavor that Beth’s dish had. The squash wasn’t as cooked as I would’ve liked it. The diced tomatoes made it too watery. The spices didn’t do anything for it.
But that didn’t keep me from eating it!
Unfortunately, I am all out of POM Wonderful now 😦
In the dish, I had the yellow squash, topped with onions, about 1/2 chopped tomato, the pasta sauce and some oregano. After the dish had cooked for most of it’s time, I added some kidney beans for protein and let it cook a few more minutes (total = 45 minutes at 375*).
Served over whole wheat couscous. This one was much better. The sauce was a good choice. And thanks to the beans (and couscous) it filled me up a lot better than the first one.
I ate the leftovers on top of salad greens for lunch today and it was pretty good. I think letting something sit so the flavors can soak in better makes a huge differences. This is why I love leftovers! 🙂
Ever try to recreate a dish you really enjoyed? How’d it go?