Summer Cheddar Squash & Pasta Casserole (Squashta) (Edit recipe)

Laura Lea

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 6

Ingredients

8 oz Macaroni Pasta, or penne, spiral, or farfalle pasta of choice
6 oz Mild Cheddar Cheese, grated (or medium; sub So Delicious grated cheddar for dairy-free)
2 oz Parmesan Cheese, grated (approximately 3/4-1 cup; sub Violife grated parmesan for dairy free)
2 cloves Garlic, finely minced
2 Tbsp Avocado Oil
1 lb Yellow Squash, or summer squash, cut in half and then into 1/4" thick semi-circles
1 Yellow Onion, small, diced into 1/4" pieces
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Coarse-Dijon Mustard (Noble Made)
1.2 cups Half and Half, (or canned, full-fat coconut milk for dairy-free)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook pasta according to package directions, then rinse and toss with avocado or olive oil. *NOTE that al dente means 1-2 minutes less than lowest recommended package time.
Heat a large skillet to medium and add avocado oil. When oil moves quickly around the pan, add squash and onion. Saute, stirring every few minutes, until veggies are reduced in size and have some golden-brown edges, approximately 10 minutes.
Turn heat to low and add garlic and ½ cup water, stirring nonstop for 30 seconds. NOTE: it is really important that the heat is low; if it’s too hot, your half and half will curdle in the pan.
Add salt and pepper, dijon mustard and half and half or canned coconut milk. Stir and simmer 5 minutes.
Add cheddar and parmesan and stir until melted.
Carefully pour mixture on top of cooked pasta. OR, if you have room, add pasta to the skillet. Stir everything together and simmer 5-10 minutes, until creamy and coated, without excess liquid in the bottom of the pan. Taste for more salt and pepper and add as you like.
OPTIONAL: If you have any extra cheese, you can add to the top and broil in the oven until golden-brown. Just make sure pasta is in an oven-safe dish.
Serve immediately!

Notes

Leftovers will keep tightly sealed in the fridge up to 5 days. I reheat in the microwave or in a saucepan with a splash of water. If your noodles are still a bit al dente, you can freeze up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	374
Fat:	22 g
Carbohydrates:	30 g
Protein:	17 g
Cholesterol:	49 g
Sodium:	441 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.