This year I’ve been looking for some different and lighter takes on side dishes for Thanksgiving. This is one we tried, and I don’t think it will be an addition to the Thanksgiving table, but it is going to make an appearance in our regular meal rotation. It’s really, really good, which kinda surprised me, because I can’t say that squash is my favorite food.
This casserole takes the squash and adds a ton of Mexican flavor – diced tomatoes, chilies, and pepper. It’s flavorful, warm, and an excellent way to learn to like squash. This recipe is also really easy to put together. It takes advantage of leftover rice (am I the only person who always makes too much?), and I used a package of frozen peppers and onions to cut down on chopping time and cost.
And this recipe is super healthy. It includes brown rice, olive oil, multiple different kinds of veggies, and mozzarella cheese. I even think this could be adapted to be a main dish with the addition of chicken. Sounds good, right?