• 3 lbs yellow squash, cut into ¼ inch thick slices
  • ½ large onion, chopped
  • ½ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1 cup grated carrots
  • 1 can (10.75 oz) of reduced fat cream of mushroom soup
  • 8 oz plain non-fat Greek yogurt
  • ¼ cup chives, chopped
  • ¼ cup original Special K cereal
  • 1/3 cup French-fried onions
  • ¼ teaspoon ground black pepper


Preheat oven to 350°F. Place cut yellow squash and chopped onion into a large pot. Add enough water to slightly cover the vegetables, and then bring to a boil. Boil for 5 minutes, and then drain well. Pat the vegetables dry with paper towels. In a large bowl, stir together grated carrots, kosher salt, garlic powder, poultry seasoning, reduced fat cream of mushroom soup, plain Greek yogurt, and chopped chives until everything is well combined. Gently mix in squash and onions. In a separate bowl, mix together Special K cereal, French-fried onions, and ground black pepper; and then sprinkle this mixture evenly over the squash mixture. Bake for 30-35 minutes or until bubbly and golden brown. Be sure to cover with aluminum foil after 20-25 minutes in the oven to prevent excessive browning. Let stand for 10 minutes before serving.

Makes 12 servings
Serving Size: 1/3 cup

Calories 65
Fat 1.7g
Saturated Fat 0.6g
Polyunsaturated Fat 0.1g
Cholesterol 1.0mg
Sodium 290mg
Potassium 344mg
Carbohydrate 9.0g
Fiber 2.0g
Sugar 4.3g
Protein 3.7g

Modified from