Baked Squash Croquettes

I love the fact that these are baked instead of fried.  I have discovered so many versatile recipes for vegetables this year in my quest to lose weight.  This one is a favorite!
To make these delectable croquettes you will need:
2/3 cups coarsely chopped yellow squash (about 1 1/4 pounds)

1/2 cup chopped green onions

1 cup crushed saltine crackers (about 30 crackers)                

1/2 teaspoon salt

1/2 teaspoon sugar (I used Nectresse to reduce calories)                              

2 large eggs (I used a 1/2 c Egg Beaters to reduce calories)

Fresh herbs, chopped

1/4 c yellow cornmeal

Cooking spray                      

1.)   Steam squash and 1/2 cup onions, covered, for about 15 minutes or until tender (I used the microwave).  Drain well. Mash mixture with a fork. Stir in crackers and next 3 ingredients (through herbs). Cover and chill for 3 hours; drain well in a fine mesh strainer.
2.)  Heat oven to 375 degrees. Place cornmeal in a shallow dish. Divide squash mixture into 12 equal portions, shaping each portion into a 1/2-inch-thick patty. Lightly coat each patty with cooking spray.
3. Place patties on a sprayed baking sheet.  Bake for 20 minutes or until golden brown. Serve immediately.

            

Butternut Squash & Barley Salad with a Poached Egg

This is more of a fall meal. I've been trying to go for more meatless meals lately and this hit the spot!  Found this recipe on Pinterest and just had to try it!  
To make this dish you will need:

1 cup barley

2 1/2 cups water

Squash

1 small butternut squash, peeled and cut into large chunks

1 tsp cinnamon

pinch of nutmeg

1 tbsp olive oil

salt and pepper

Apple Cider Vinaigrette

3 tbsp apple cider vinegar

1 1/2 tbsp maple syrup

6 tbsp olive oil

salt and pepper

Remaining Ingredients

4 cups arugula

1/2 cup dried cranberries

4 eggs, poached

shaved parmesan

1.)  Preheat oven to 350 degrees F.

2.)  Combine barley and water in a medium pot. Bring to a boil over high heat. Reduce to a simmer, cover and cook until tender and the water is absorbed, about 45 minutes.

3.)  Toss cut butternut squash with cinnamon, nutmeg, olive oil and salt and pepper. Spread on a baking sheet and roast for 30 minutes or until tender.

4.)  Prepare vinaigrette by whisking together vinegar with maple syrup and olive oil. Season with salt and pepper.

5.)  Toss together barley with roasted squash, arugula, and dried arugula with vinaigrette. Divide onto 4 plates. Top with poached egg and shaved parmesan. Serve.