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"This is one of my favorite traditional Southern recipes, because it celebrates summer squash, which is abundant in the South this time of year. I boosted the [nutrition and flavor](/club) of the traditional version by including spinach, mushrooms and several different types of cheeses in my recipe. It can stand alone as a delicious [ meatless meal](/fooddiet/2010/04/vegetarian-meals-slideshow#slide=1) or serve as a stellar [ side item](/fooddiet/2011/09/summer-side-dishes-slideshow#slide=1). Enjoy![#image: /photos/57d8d3da4b76f0f832a0f8fe]||||||Sarah-Jane's Cheesy Squash Casserole:\\n\\n4 medium squash, thinly sliced\\n\\n1 large onion, thinly sliced\\n\\n8 oz sliced white mushrooms\\n\\n4 cloves garlic, minced\\n\\n2 1/2 cups baby spinach\\n\\n16 oz low-fat cottage cheese\\n\\n1/2 cup grated Cotswold cheddar\\n\\n1/2 cup grated Gruyere cheese\\n\\n1 cup panko breadcrumbs\\n\\n1 tbsp butter, melted\\n\\n1 tbsp olive oil, plus more for coating\\n\\n\\n\\nPreheat oven to 350 degrees F. Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add sliced onion and saute stirring frequently until just starting to caramelize (about 10 minutes). Add garlic and cook for about a minute, being careful not to burn the garlic.\\n\\n\\n\\nTurn heat up to medium-high and toss in squash and mushrooms, quickly coating with a little olive oil. Cook, stirring frequently, until mushrooms reduce in size and squash becomes tender. Stir in spinach and cook until just wilted (about 30 seconds). Remove from heat. Season to taste with salt and freshly ground pepper.\\n\\n\\n\\nSpray a 9 x 13 baking pan lightly with cooking spray. Using a slotted spoon (to leave any liquid behind in the skillet), transfer squash mixture to baking dish and spread into an even layer.\\n\\n\\n\\nSpread cottage cheese evenly over squash mixture and top with Cotswold cheddar and Gruyere cheeses. Toss breadcrumbs in butter and then sprinkle evenly over the cheeses. Season to taste with salt and pepper.\\n\\n\\n\\nCover dish with aluminum foil and bake at 350 degrees for 30 minutes or until bubbly and heated through.\\n\\n\\n\\nComments? Requests? Tweet me [@sarahjaneRD](http://www.twitter.com/sarahjanerd) or [@SELFmagazine](http://www.twitter.com/SELFmagazine) or find me on [SELF'S Facebook Page](http://www.facebook.com/selfmagazine)!\\n\\nRelated Links:  \\n[Recipe: Mac 'n' Cheese Minis](/fooddiet/2009/12/stay-slim-party-recipes-slideshow=)  \\n[Best As-Seen-on-TV Kitchen Gadgets  \\n](/fooddiet/2012/09/tv-kitchen-gadgets-slideshow)[Lose 4 Pounds By Labor Day!](/club)\\n\\n--\\n\\nFor daily nutrition tips follow SELF on [Facebook](http://www.facebook.com/selfmagazine) and [Twitter](http://www.twitter.com/selfmagazine).\\n\\nGet SELF on your [iPad](http://itunes.apple.com/us/app/id421088847?mt=8) and [Kindle Fire](http://www.amazon.com/gp/product/B0063M1C6U)!"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.self.com/story/recipe-cheesy-squash-casserole>