How to Make Eight-Ball Squash Casserole - A Step-by-Step Guide

When it comes to summer vegetables, one of the most versatile and delicious options is the eight-ball squash. This unique variety of squash is small in size and round in shape, making it perfect for a wide range of recipes. One of the best ways to enjoy eight-ball squash is by incorporating it into a tasty casserole dish. In this recipe, we'll show you how to make a mouthwatering eight-ball squash casserole that's sure to become a staple in your summer cooking repertoire.

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Ingredients

  • 8 eight-ball squash, cut into chunks
  • 1 yellow squash, cut into chunks
  • ½ dark red bell pepper, cut into strips
  • 1 Roma tomato, sliced
  • 2 tablespoons unsalted butter, cut into thin slices
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 2 tablespoons capers
  • ¼ cup grated Parmesan cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 1 8-inch casserole

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Layer chunks of eight-ball squash and yellow squash in an 8-inch square baking dish. Add layers of bell pepper and tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne pepper, followed by capers and Parmesan cheese.
  • Bake in the preheated oven until tender and bubbly, about 40 minutes.
  • Nutrition

    104 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 13mg
    • Sodium: 466mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 5g
    • Vitamin C: 62mg
    • Calcium: 92mg
    • Iron: 1mg
    • Potassium: 825mg