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