I read several reviews before making this, and I agree with others that you can reduce the caloric content, while still maintaining the integrity of the original recipe.
I substituted white cheddar Cheez-It crackers for the Ritz, and cut back on the amount of low fat cheddar I used, as the crackers emit a cheese-y, potentially greasy, ooze- all on their own. I added lots of garlic to the sautee pan, and reduced the amount of unsalted butter by about a tablespoon. I used 1% milk, and I used white and black pepper, liberally, and added about a half teaspoon of nutmeg to the squash mixture.
Make sure you drain really well after cooking the squash and onions, or it will be rather mushy. I also cooked about 10 mins longer. Made this twice in a month, as we had squash overload earlier this summer. Kids, 18 and 10, both liked it OK, boyfriend loved it, as did I. Didn't last longer than 2 days either time. Will definitely make again.
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I read several reviews before making this, and I agree with others that you can reduce the...