San Antonio Squash - Wheat Free/Grain Free/Sugar Free

San Antonio Squash

When we lived in Austin, my favorite dish at Threadgill's restaurant was their San Antonio squash, which is a cheesy casserole made with yellow or crookneck squash, mild peppers and cheesy white sauce.  This is my version, made gluten/grain free.

3 medium yellow squash
1 anaheim pepper - can use poblano or any other mild pepper
1/2 onion, cut into strips
1 T butter
1/2 C cheddar
1 garlic cheddar biscuit (if you don't have any, substitute 1/2 C almond flour)
1/2 C milk
2 t xanthan gum

Slice the onion and yellow squashes.  Chop the pepper.  Saute the onion and pepper in the butter, adding the squash when the onion just starts to brown.  Barely brown the squash, remove from heat before it gets too squishy.
Meanwhile, combine the biscuit, half the cheddar cheese, the xanthan gum and milk in a microwave safe dish or bowl and microwave, stirring until it turns into a thick cheesy sauce.
Mix with the vegetables and put in casserole dish and cover with the remaining cheese.
Bake at 350 for 15-30 minutes or until it starts to bubble and brown.


 Pictured at right, just before putting it in the oven.

Makes around 10 side dish servings - 50 calories, 4 grams carbohydrates, 1 gram fiber.