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Ingredients

How to make it

  • Cut squash in half and microwave each half for 6 min on high. Let sit for about 5 min after cooking. Shred with a fork. When shredded squash has cooled enough to handle, put in a kitchen towel or cheese cloth and squeeze out as much liquid as you can.
  • While squash is cooking, saute onion and mushrooms until tinder. Add garlic toward the end (so it doesn't burn). Set a side to cool a little.
  • Preheat oven to 350 degrees. Grease a 9x13 casserole dish with olive oil.
  • Mix the now drained squash with the mushrooms/onion/garlic mixture. Stir in the sour cream, then add the cheese. Mix well and spread evenly into the 9x13 baking dish. Bake for 25 min. Top with Veggie chips and 3oz reserved Swiss cheese. Broil until cheese browns and becomes crisp.

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