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Here is an easy and delicious way to serve those wonderful and abundant yellow summer squash. It can be made low-fat by using the light cream cheese, & mayo - and it is still delicious. The Chili Blend, Cumin, Ga rlic Salt and green chilies work well with the squash and really give this dish a nice spicy flavor. Say good-bye to the bland boiled yellow squash. This recipe has all the right flavors to make yellow squash one of our favorite summer veggies.

CHILI BLEND, Cumin Seed Powder, Garlic Salt


5 - 6 medium fresh yellow squash, sliced into rounds

3 Tblspns butter

1 1/2 tsp Chili Blend, divided

1/2 tsp Cumin Seed Powder

1/2 tsp Garlic Salt


1 small can of chopped green chilies (drained)

4 scallions, chopped

3/4 cup mayonnaise

4 ounces cream cheese, room temperature

2 eggs

1 cup light 'Velveeta' cheese, shredded & divided

1/2 cup sharp cheddar cheese

1 cup crushed 'Ritz' crackers

Butter Spray

Directions: Preheat oven to 350 degrees. Melt the butter in a large skillet and sauté the sliced squash until it is just tender-crisp. Add 1 tsp of Chili Blend, the Cumin, Garlic Salt, pepper, scallions, and chilies and stir to combine. Place the squash mixture in a greased 9x9 inch baking pan. In a mixing bowl, blend together the mayonnaise, cream cheese, eggs, 1/2 cup of the Velveeta cheese, and 1/2 tsp of Chili Blend. Spread the mayonnaise mixture over the squash in the baking pan. Sprinkle the remaining 1/2 cup of the Velveeta cheese and the cheddar cheese over the mayonnaise mixture layer. Top the cheese with the crushed crackers and then spray the crackers with butter spray. Bake the casserole in the preheated oven for 35 minutes or until the top is golden brown.

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