Creamy Squash Casserole with Pecan Crumble

A family recipe that makes our holiday table every year. If you don’t like squash, this casserole will win you over…you won’t realize it even includes squash.
Ingredients
2 pounds fresh yellow squash, thinly sliced
2 green bell peppers, seeded and chopped
1 large onion, chopped
2 tablespoons canola oil
1 (15-ounce) can cream-style corn
1 tablespoon sugar
1/4 cup cornmeal
Salt and pepper to taste
1/3 cup seasoned breadcrumbs
1/3 cup chopped pecans
1 tablespoon butter, melted
Instructions
1.  Preheat  oven 350°F.   Coat 2-quart baking dish with nonstick cooking spray.
2.  Cook squash until very tender on stove in 1/4 cup water 10 minutes or in microwave; drain. Mash or purée squash in food processor.
3.  In nonstick skillet, sauté green pepper and onion in oil until tender.
4.  In bowl, combine puréed squash, onion mixture, corn, sugar, and cornmeal.  Season to taste.
5.  Transfer to prepared dish.  In small bowl, combine bread crumbs, pecans and butter; sprinkle on top.   Bake 30 minutes, or until bubbly and thoroughly heated.

Makes 6- 8 servings
Food Facts

Calories 200
Protein (g) 4
Carbohydrate (g) 29
Fat (g) 9
Calories from Fat (%) 41
Saturated Fat (g) 1
Dietary Fiber (g) 5
Sugars (g) 8
Cholesterol (mg) 2
Sodium (mg) 276
Diabetic Exchanges: 1.5 starch, 1.5 vegetable, 2 fat