You may be asking yourself— is this really a THANKSGIVING vegetarian recipe? Well, you could certainly use it for other times of the year, but I think it would make a great side on a Thanksgiving table. I bet even the non-vegetarians would like it. It reminds me of the squash casserole with cream of mushroom soup and water chestnuts— only a little healthier, I think, and with a little kick. You could also serve this as a main dish, and if you’re going for a fancy Thanksgiving dish, you could use this as a stuffing for zucchini (you’d want to chop the squash, instead of slice— or maybe even puree). Just put it into hollowed out zucchini, instead of a casserole, put a bit of the cheese on top and cook as directed.

Mexican Squash Casserole

2 yellow squash, sliced
2 zucchini, sliced
1 medium onions, sliced
1 teaspoon minced garlic
2 tablespoons oil
4 ounces green chile, chopped
2 cups red corn or yellow corn sliced off the cob (or frozen if fresh is unavailable)
1/2 cup cheddar cheese grated
1/2 cup Monterey Jack Chesse grated
1 teaspoon cumin

Lightly sauté the squash, zucchini, onion, and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2-quart casserole dish. Bake at 400 degrees for 20 minutes.