By DAVE KESSLER
Skinny Cooks Can't Be Trusted 

Living in a friendly neighborhood is a blessing, and my cup runneth over in that department.

I have cookie girls next door who never fail to stop by when they’re doing a fundraiser for their elementary school. Their dad is a fireman who is always doing helpful things, and who is a fountain of good information on the many subjects on which I have never had a good understanding.

On the other side, my neighbor Gibbie is an inspiration whenever I see him. I can’t remember whether he has muscular dystrophy or multiple sclerosis, but he keeps chugging right along. He mows his lawn so it looks like its sandpapered and polished and always has some nice flowers.

Jeff and Jennie from across the street never stop working on projects around their home and have made it special. Jeff is a competitive power-lifter who follows a strict, healthy diet to keep in excellent shape. The other day Jeff brought over a bag of squash but I only let him give me one. He and I did not know what kind of squash it is but I thought it was a beautiful orange color. After searching the internet I’ve come to believe it’s a yellow zucchini – but I’m not really sure of that.

While searching the internet I found a recipe for a low-carb squash casserole on the AllRecipes.com site, courtesy of user-chef Tigray. Maybe if I eat this often I, too, can become a power-lifter. (Not!)

1 teaspoon olive oil

Small onion, chopped

2 cloves of garlic, minced

4 cups peeled and cubed squash

1 teaspoon salt

1/2 teaspoon black pepper

1/3 cup chopped raw almonds

1 cup shredded Colby-Monterey Jack cheese

1/2 cup heavy whipping cream

2 eggs

1/3 cup chopped roasted, salted almonds

Optional: Some mushroom caps will add nice flavor and taste to the casserole

Preheat oven to 400 degrees. Use a skillet in which to heat olive oil and butter over medium heat. Sauté onions and garlic about 3 minutes.

Add squash, salt and pepper. Stir, cover and sauté until squash is soft. Put this into a large bowl. Mix raw almonds and 1/2 cup of the shredded cheese together, then stir into the squash mixture. Whisk the cream and eggs together and stir into this mixture. Pour this into a 9-by-13-inch casserole dish.

Top with the remaining shredded cheese and the roasted almonds. Bake in the preheated oven about 30 minutes.

After you’ve enjoyed this, you’ll notice that you’re stronger. To prove it, just go pick up your mother-in-law and carry her around.

Readers with questions or comments for Dave Kessler may write to him in care of this publication.