Mild-flavored yellow squash gets a big boost from flavor-packed chilies, jalapeños and red onion. This side dish also works with zucchini.

Ingredients

• 7 medium yellow summer squash, sliced (about 10 cups)
• 2-1/4 cups (9 ounces) shredded cheddar cheese, divided
• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chilies
• 1 can (4 ounces) diced jalapeño peppers, drained
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup salsa
• 4 green onions, sliced
• 1/4 cup chopped red onion

Preparation

1. Preheat oven to 400°.
2. In a large bowl, combine squash, 3/4 cup cheese, onion, chilies and jalapeños.
3. Sprinkle with flour and salt; toss to combine.
4. Transfer to a greased 13×9-in. baking dish.
5. Bake, covered, 30-40 minutes or until squash is tender.
6. Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese.
7. Bake, uncovered, 10-15 minutes longer or until golden brown.
8. Let stand 10 minutes.
9. Top with green and red onions before serving.

Yield: 10 servings.