Squash Casserole

This is from Clean Eating Magazine. It's a fun magazine that's all about eating fresh foods and cutting out processed foods. They have some really good ideas.

Ingredients:

4 medium yellow and zucchini squash, cubed 1/2-inch pieces (6 cups)

1 medium onion, diced 1/2-inch pieces

1 clove garlic

1/2 tsp sea salt

1/2 tsp ground black pepper

1/8 tsp red pepper

2 tbsp ground flax seed

3/4 cup steel-cut oatmeal

Olive oil cooking spray

Directions:

Preheat oven to 350°F.

Cook all ingredients except oatmeal in enough water to cover the squash in a pot, about 1 cup, on the stove-top until soft (about 20 minutes).

Remove from heat and stir in oatmeal. Adjust remaining water in the pot so there is just enough to moisten the oatmeal.

Transfer to 9 x 13-inch baking dish that has been prepared with olive oil spray. Bake, uncovered, for 30 minutes.

* I cut everything up the day before I made this and stored it in a freezer bag in the fridge. It was super easy to just dump in the pot and start from there. That cut back on the total amount of time it took to cook by like 15 minutes.