I know that this post is a bit late for Nutrition Month, but well, nutritious and delicious food is an everyday need. In this kitchen experiment, I made use of common vegetables used Filipino households to bring a twist to the comforting casserole. The stars of this dish are squash and malunggay, two very important Filipino vegetables. See how I have transformed it into a yummy casserole.

• Read: This Shepherd’s Pie Recipe will Get Your Kids to Eat Vegetables

Elevating Squash and Malunggay

Many of my avid readers know that I try to incorporate vegetables as much as I can in all of the dishes I prepare for our family. Sometimes, I ever use vegetables as extenders for meat dishes. That is, because, aside from the fiber we get from vegetables, we know that these have vitamins, minerals, and other micronutrients that the whole family needs.

Squash and malunggay are two of the most common vegetables in the Philippines. Young kids are often told to eat squash because it is good for the eyes, being a rich source of Vitamin A.

Meanwhile, the malunggay is a dark green leafy vegetable that grows everywhere. It is rich in iron and many other vitamins and minerals that it is highly recommended in dishes for post-partum and breastfeeding moms.

While potatoes are usually the main ingredients in comforting casseroles, the baked squash and malunggay casserole recipe is quite refreshing. It is even perfect for those on a low-carb diet because it is made of mostly high-fiber vegetables. Note: If you are lactose-intolerant, omit the cream and cheese.

• Read: Why Family Meals are Important

Baked Squash and Malunggay Casserole Recipe

Enjoy this dish all-year long because squash and malunggay never go out of season.

Ingredients:

• 2 cups grated squash
• Salt, pepper, garlic powder, and onion powder
• Water + 1/2 cup milk
• 3 Tbsps. butter
• 1/2 cup all-purpose cream
• Malunggay leaves
• Dried basil
• Sliced green onions
• Grated cheese
• Onion rings
• 2 Tbsps. flour, optional

Procedure:

• 1. Place the grated squash, seasonings, butter, water, and milk in a non-stick pan and cook until most of the liquid has evaporated.

• 2. Turn off the heat and mix in the cream, malunggay, basil, and green onions. Mix well. If you want a firmer casserole, add the flour at this point and mix well.

• 3. Transfer the mixture onto a baking dish and flatten. Top with sliced onion rings and grated cheese.

• 4. Baked in the oven at 175°C for about 15 minutes, or until the cheese has melted.

• 5. Allow the dish to cool for about 10 minutes before serving to allow the casserole to settle.

Cooking Tip
For a more aromatic and flavorful dish, top the casserole with some crispy fried bacon. After all, you will never go wrong with bacon.

Do try this making this baked squash and malunggay casserole at home and let me know how your family liked it!