Recipe Directions
1. Grate all of the squash. I used my food processor.
2. Remove half of the grated squash to a mixing bowl.
3. Add the onion, dates, and flax oil to the food processor and process until smooth. Add salt and pepper to taste. When you have the flavor right, it should be a sweet, savory combination.
4. Add in the psyllium and blend till well mixed. The psyllium helps to absorb and thicken. If your squash has a higher water content, you may need to add a little bit more. You are trying to make a thick puree.
5. Pour the squash puree into the grated squash. Pour all of this into a large pie plate, quiche dish, or shallow casserole.
6. Dehydrate until the top is slightly dry, as if baked. It took less than one hour. I did this while I prepared the rest of my meal.
7. Make breadcrumbs by processing sesame seeds, poultry seasoning, salt, and pepper. Sprinkle on top of squash mixture.
Daniefon's Thoughts
By daniefon I am about to have a squash explosion in my garden, so I wanted to be ready.
I tried this casserole with some store bought because I didn’t want to waste my precious babies!
It turned out great. It is an imitation of a cooked dish I used to love.
This keeps very well in the fridge, I just “reheat” in the dehydrator. The leftovers don’t become watery at all! It may even get better as it sits.
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Comments
Top voted
carrie6292
Oct 21, 2010
Has anyone tried this without the psyllium? Can i just use some strands out of the corn husk? I want to make this in a few days :)
daniefon
Aug 16, 2010
I am going to post another recipe soon that uses both. I have more squash than I know what to do with right now!
anmanoel
Aug 04, 2010
yeah, i know what they are. :) i will want to try this, sounds really good.
All
daniefon
Oct 21, 2010
I don;t know that you have to have it. I just put it in there in case there was extra water to absorb. I'd just leave it out.
carrie6292
Oct 21, 2010
Has anyone tried this without the psyllium? Can i just use some strands out of the corn husk? I want to make this in a few days :)
daniefon
Aug 16, 2010
I am going to post another recipe soon that uses both. I have more squash than I know what to do with right now!
angie207
Aug 11, 2010
THANK YOU for this recipe - I was debating whether to plant yellow squash this year, or just zucchini... No question; this sounds great!
daniefon
Aug 04, 2010
Good idea and nice shorts..............
omshanti
Aug 04, 2010
daniefon ive been doing the salt rub thing to get all excess water out of my squish before using it....it works great just grate , salt and massage then let sit, the mousture forms a puddle on the bottom of the bowl i drain it out roll the pulp in a papertowel and presto dryer ingredients for recipes
LibbyB
Aug 04, 2010
We had this last night! Tasty!!!
daniefon
Aug 04, 2010
The psyllium just thickens it and I put it in to absorb water that might leak as it sits. The same way I would use breadcrumbs in something cooked. I would just put in extra sesame seed "bread crumbs" maybe without the seasoning.
carrie6292
Aug 04, 2010
This looks and sounds great! what does the psyllium husk do? I cannot find that around here! Thanks!
have_mersey
Aug 04, 2010
This sounds sooo good.
daniefon
Aug 04, 2010
Thank you!
anmanoel
Aug 04, 2010
yeah, i know what they are. :) i will want to try this, sounds really good.
daniefon
Aug 04, 2010
Yes, it is similar to zuccini. I live in Texas where it is very common, it comes in two varieties, crookneck and straightneck. I have also seen golden zuccini. Any of them them would work. I just had some leftover for lunch, I think it is really good!
anmanoel
Aug 04, 2010
do you mean the zucchini-type of squash, but is yellow? this sounds real good! :9
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