You know what veggie is in abundance in my cousins overflowing garden? You guessed it – yellow squash. And what is so far the one squash I can stand? Yep – yellow squash. I don’t know why but it’s just so not my veggie of any choice. My cousin has an amazing green thumb and they, and other veggies, have been growing like crazy. I told her if she can’t eat it just give it away because I wouldn’t know what to do with it …. and then I knew what to do with it and she had given them all away! I hope you get to enjoy your yellow squash in this vegan and gluten-free No Bake Yellow Squash Taco Casserole.
Okay, the only thing taco’y about it is the taco seasoning. I mean yellow squash in tacos? No, I’m not crazy I am just trying to find a new way to eat and enjoy this veg! A few weeks ago my cousin made veggie spaghetti with the squash and it wasn’t bad – meaning it was good and I ate the squash. I told her we could cover any veggie with tomato sauce and I’d probably eat it. So then I got inspired – because you could put taco seasoning over anything and make it good too. And cheese. Add some rice? It’s a casserole! I wasn’t joking about the yellow squash, there really is just something about it that I don’t enjoy. It’s mainly the seeds in the middle – the texture is just weird. I also don’t like the hard skin. But tomatoes and taco seasoning? Oh man, serious goodness. I decided to use wild rice to mix up the casserole a little and only a little cheese. I wanted low-calorie-after-the-holiday meals prepped and this made a ton with just a few basic ingredients!
Start by getting your rice going by the packages directions. My package was Google, but hopefully you have a real one. Then just get some broth in a very large sauté pan then toss in the diced onion and keep on medium heat while washing and chopping all the squash. Once it’s all chopped dump in the pan with some seasoning and sauté until all is tender. Add the tomatoes and beans and more seasoning and stir. Add the rice in spoonful’s so it doesn’t spill out of the pan. Add the cheese and mix until all melted in. Top with olives and there you go – a no-bake, veggie-packed casserole!
No-Bake Yellow Squash Casserole,
1 C Dry Wild Rice, 1 3/4 C broth
1 Red Onion, chopped
5 (abt 2 1/2 lbs) Yellow Squash, chopped
1 Tbsp Minced Garlic
3 Tbsp Homemade Taco Seasoning
1 1/2 Tbsp Star White Wine Vinegar
1 Can Whole Foods No Salt Added Pinto Beans
1 Can Muir Glen Diced Tomatoes
1 Can Muir Glen Fire Roasted Tomatoes
2 1/4 C Pacific Foods Low-Sodium Vegetable Broth
2 Tsp Black Pepper
1 C Daiya Cheddar Shreds
1 Can Lindsey Whole Black Olives
1. Start by getting your rice going by following the packages directions with broth.
2. Chop onion into small pieces then add to large sauté pan with 1/4 cup broth. Keep heat on medium.
3. Wash all squash then chop into small pieces. Add to sauté pan with rest of broth, vinegar, garlic, and 2 tablespoons taco seasoning.
4. Mix and let cook until rice is almost done.
5. Add tomatoes and beans and mix then add the rest of the seasoning and mix again.
6. Add the rice by spoonful’s mixing carefully so it doesn’t spill over the sides then add the pepper and mix again.
7. Add the cheese and mix carefully again.
9. Top with the olives.