Garden Update: squash and tomato

The tomato and squash plants are a bit overwhelming.  The tomatoes are finally starting to turn at a decent rate, and we're getting tons every day.  We've already made a batch of tomato sauce for the freezer and some tomato soup.  One squash plant has decided to attack the wisteria, which I thought was an impossible feat.  I am actually not a fan of summer squash, so we try to come with creative ways to cook it. 

Tonight for dinner, I made a quick salsa and Willis is making a Tex-Mex Squash Casserole.  It smells delicious and I can't wait to eat it!

Tex-Mex Squash Casserole 

2 lbs. summer squash

1 small block of tempeh

1 onion, chopped

2 jalapeno peppers, chopped

8 oz. cheese, shredded

1 cup sour cream

1 1/2 cups tortilla chips, crushed

paprika

Directions:

1. Cut up squash and saute with onions and tempeh.
2. Saute until the onion is glassy and the squash a bit softer, but still al dente.
3. Add chili and jalapeno peppers, shredded cheese and sour cream; toss gently so squash will not be mashed.
4. Spread half of crushed chips on bottom of a greased 2-quart rectangular dish.
5. Pour the squash mixture in dish and sprinkle the remaining chips on top.
6. Dust with paprika.
7. Cook 10-15 minutes in a preheated oven at 390 F.