Gluten Free Squash Casserole

My love for squash casserole goes back to my childhood days when my grandmother made southern style casserole topped with breadcrumbs or Ritz crackers. Celiac disease and gluten free living for several years sent us to squash roasted in the oven or cooked lightly on the stove. And we eat a lot of squash!

Because we were a bit tired of “plain” squash, this recipe for gluten free squash casserole saved the day!


Here’s how we did it:


6 cups fresh zucchini and/or yellow squash cut and chopped

1/2 to 1 medium onion – chopped

2 eggs (optional)

3/4 cups greek yogurt (we made our own SCD yogurt)

1/2 cup sour cream (optional)

1 1/2 cup shredded sharp cheddar cheese

1/4-1/2 teaspoon black pepper

3/4 teaspoon salt

1 can water chestnuts – chopped (optional)

3 slices gluten free bread

2 Tablespoons butter


  • Preheat oven to 350
  • Place chopped squash and onion in pot.
  • Add 2 cups water to the pot
  • Cook squash and onion on medium for 20-30 minutes or until soft
  • Drain squash in a colander and move to large bowl
  • Mix in sour cream, yogurt, 1 cup of cheese, and eggs
  • Add salt and pepper
  • Spray 8×8 baking dish with non-stick spray
  • Pour mixture into baking dish
  • Top with gluten free croutons (optional)
  • Top with 1/2 cup cheese
  • Bake for 30 minutes at 350

Gluten Free Crouton Topping:**

  • Cut bread into small cubes
  • Melt butter in a saucepan
  • Add bread cubes to saucepan and cook until toasted.

** We avoid bread and often top this casserole with only cheese.

*  We haven’t tried it yet but think chopped water chestnuts would be a nice addition to this recipe.  What do you think?

If you are looking for variety for your squash or just want a squash casserole – this might be the recipe for you.


Easy Ginger Coconut Tilapia

We have been on a little getaway to the beach this week. The seafood is always a great treat but I have to admit that I am missing one of my own recipes for tilapia. When we get back home, it will be the first thing on my list to eat!
Because I love this dish so much I thought I would share it with you. Maybe you’ll have a chance to enjoy it!
Since we are only cooking for two people, here’s the recipe for two fillets of fish, but of course you can double (or triple) it if you like!
Easy Ginger Coconut Tilapia
Two 6 oz fillets of tilapia (or your favorite white fish)
1 clove of garlic
1 teaspoon fresh grated ginger
3 tablespoons coconut oil
1-2 tablespoons toasted sliced almonds
1/2 lime, juiced
Salt and pepper
1. In a small bowl, grate the garlic clove and fresh ginger and add the coconut oil and lime juice.
2 Dry the fish with a paper towel and lay side-by-side on a piece of aluminum foil. Lightly salt and pepper.
3. Pour the lime juice and coconut oil mixture over the fish and top it with the almonds. Wrap the foil around the fish, making an enclosed pouch. Bake at 400° for 20 minutes or until the fish is flaky.
And that’s it!
I currently have a thing for coconut oil so we often serve this fish with a rice dish made of cooked rice (brown or white), a few tablespoons of coconut oil, a few sliced almonds and some craisans. Add some asparagus or fresh squash or your favorite vegetable and you’re all set for dinner!
Bon appétit!

Scripture Memory #8 – A Sweet Relief!

I’ve been planning to get this post done all day, and now that I’ve filled up on strawberries with cream cheese frosting** for dessert – I am really ready!  I have had my fill of sweet strawberries and that decadent dip of creaminess on the bottom.  We made the frosting fresh this morning!  Come on my sweet friends, I know you want to join us on this amazing journey.

Below are a few handy sweet scriptures I like for the end of April.

How sweet are your words to my taste,  sweeter than honey to my mouth!  Ps. 119:103

When you lie down, you will not be afraid; when you lie down, your sleep will be sweet. Prov. 3:24

Gracious words are a honeycomb, sweet to the soul and healing to the bones.  Prov. 16:24

I’ve been laboring a bit with verses in the second chapter of Colossians for the past week or two and I’m happy to share these two verses because I love thankfulness:

So then, just as you received Christ Jesus as Lord, continue to live your lives in him,  rooted and built up in him, strengthened in the faith as you were taught, and overflowing with thankfulness. Col. 2:6-7

In the book One Thousand Gifts, Ann Voskamp says, “Thanksgiving creates abundance; and the miracle of multiplying happens when I give thanks – take the just one loaf, say it is enough, and give thanks – and He miraculously makes it more than enough.”


My prayer is that we overflow with thankfulness through the circumstances…today and every day, and He will make it more than enough. —-Madge

**Cream Cheese Frosting Recipe
-8 ounces cream cheese, room temperature
-8 tablespoons (1 stick) butter, cut into pieces, room temperature
-3 cups confectioners’ sugar
-1 teaspoon pure vanilla extract
Place cream cheese and butter in a mixing bowl to soften. Beat until smooth and well blended. Add confectioners’ sugar and vanilla, and continue beating until smooth. Store in container in refrigerator.  Yummy and gluten-free.