Another tasty dish from one of our Green Noshers!
3 T Earth Balance non-dairy margarine
1 3/4 cups fresh breadcrumbs
2 T finely chopped parsley
1 small yellow onion, chopped (1 cup)
3 cups cherry tomatoes
1 clove garlic, minced (about 1 tsp)
1/2 cup grated non-dairy almond cheese
Preheat oven to 400. Spray a 9 inch square baking dish with cooking spray.
Heat non-dairy margarine over medium heat in skillet until melted. Pour the melted margarine over the breadcrumbs in a large bowl. Stir in the parsley.
Return the skillet to burner on medium heat and saute the onion till it is lightly brown. The stir in the squash, and cook for minutes. Add the tomatoes and garlic, cook another 2 minutes, just until the tomatoes are warmed throughout. Season with salt, if desired. Transfer this mixture to the prepared baking dish. Sprinkle the almond cheese on top. Spread the breadcrumb mixture over the cheese.
Bake 30-35 minutes or until dish is golden on top and bubbling.