I love using yellow squash to make this casserole. It’s the perfect yellow squash recipe because it’s light and flavorful and perfect for summer when this squash is plentiful in the garden.

This recipe needs to bake for about 25 minutes to soften the squash and get everything nice and melty but it’s quick to prep and doesn’t require much maintenance once you pop it into the oven.

– Squash – Olive oil – Milk – Onion


Preheat oven to 375° F. Dice squash and onion. Saute squash and onion in a large saucepan, to keep calories down add just enough olive oil to keep them from sticking in the pan.


Cook until squash is soft and onion is translucent.


Add garlic, and cook for 1 minute. Stir in Greek yogurt, milk, and shredded cheese.


Transfer to the baking dish or individual ramekins.


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