Summer squash: so delicious and abundant! Everyone who grows it will at some point rack their brain for novel ways to dish it up. As I rummaged in the pantry with that idea in mind, I spotted the ingredients for a traditional green bean casserole. Lightning bolt moment!
I realized that if I slice my tender young straightnecks into matchsticks, they would be a perfect substitute for the green beans!
I sauteed the squash with some garlic, onion, orange bell pepper, and finally a bit of fresh spinach.
Then I layered the vegetables with cream of mushroom soup, crispy onion rings, and a sprinkle of shredded cheese. About 40 minutes at 400F later, voila! A tender, crispy, and creamy squash casserole emerged.
Meanwhile, some pork chops soaked up their orange juice and soy sauce marinade. 
Within 10 minutes, the pork chops were ready, their juices sealed inside the sear.
A bit of nice jasmin rice finishes off the plate. Dinner is served!
Happy #FoodFightFriday!
