Squash and Pork Casserole

• 3 tablespoons extra-virgin olive oil
• 6 ounces ground pork
• Kosher salt and freshly ground pepper
• 1 clove garlic, chopped
• 4 ounces cremini mushrooms, stemmed and chopped
• 3 scallions, chopped
• 1/2 cup panko breadcrumbs (preferably whole-wheat)
• 1 14 .5-ounce can no-salt-added diced tomatoes
• 1/4 cup chopped fresh parsley
• 3/4 cup low-fat small-curd cottage cheese
• 1 1/4 cups shredded reduced-fat Mexican cheese blend (5 ounces)
• 1 large yellow squash, halved crosswise and thinly sliced lengthwise

1. Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium-high heat.
2. Add the pork, 1/4 teaspoon salt and a few grinds of pepper.
3. Cook, breaking up the pork, until slightly browned, 2 minutes.
4. Add the garlic, mushrooms, half of the scallions and 2 tablespoons panko; cook 3 minutes.
5. Add the tomatoes, half of the parsley and 1/3 cup water.
6. Increase the heat to high; cook until slightly thickened, 3 minutes.
7. Combine the cottage cheese, 3/4 cup Mexican cheese and the remaining parsley in a bowl.
8. Sprinkle 3 tablespoons panko in a 9-inch-square baking dish.
9. Top with half of the squash, overlapping slightly; season with salt.
10. Top with two-thirds of the pork sauce and the cheese mixture.
11. Add the remaining squash; season with salt.
12. Add the remaining 3 tablespoons panko, pork sauce and 1/2 cup Mexican cheese.
13. Cover with foil and bake until the cheese melts and the squash is tender, about 20 minutes.
14. Uncover and turn on the broiler; broil until golden, 2 minutes.
15. Top with the remaining scallions.
16. Photograph by Antonis Achilleos

extravirgin olive oil, ground pork, kosher salt, clove garlic, cremini mushrooms, scallions, breadcrumbs, salt, parsley, lowfat smallcurd, cheese, yellow squash

Taken from www.foodnetwork.com/recipes/food-network-kitchens/squash-and-pork-casserole.html (may not work)