Source: dLife

A vegetable casserole made with summer squash, green pepper, and creamy corn.

Servings

2 lb sliced summer squash (yellow or green)
3 chopped green bell peppers , seeded and chopped (equal to 2 peppers)
1 large onion , chopped
2 tbsp canola oil
15 oz Corn, cream style, canned
1 tbsp SPLENDA® No Calorie Sweetener, granulated
0.25 cup cornmeal
1 pinch salt and pepper (to taste, optional)

1 Preheat the oven to 350 degrees F. Steam the fresh squash until very tender on top of the stove for about 10 minutes in 1/4 cup water or in the microwave, and drain.
2 Mash or puree the squash in a food processor, and in a large skillet, sauté the green pepper and onion in the oil until tender. Mix the pureed squash, onion mixture, corn, sweetener, and cornmeal, and add the salt and pepper (if desired).
3 Place the mixture in a 2-quart casserole dish coated with nonstick cooking spray, and bake for 30 minutes, or until it is bubbly and thoroughly heated, and serve.