Gratituesday - My squash runneth over

It's been awhile since I posted a Gratituesday post, so I thought I would do that today. I have so many things to be thankful for, but so little time to tell! Oh, don't worry... I am sure to tell my Heavenly Father how thankful I am. Conveniently, I don't have to type a message to Him!

You all know how much I love to garden. It is such a joy for me. I enjoy the solitude as I work on it by myself and I enjoy how much fun it is to be working out there with my children. They get as excited as I do when there is a new growth going on.

We don't have a huge space this year, but God is good! We have had more squash this year than I think I have ever had! I feel like Jesus is working another "Feed the Five Thousand" miracle! My squash runneth over.....

Already we have had a yummy squash casserole (recipe to follow) as well as some sauteed squash with green beans... all from our garden. I love it!

There are many things that we have had to do without, but as I remind my children, we have never gone hungry. Praise the Lord for that. I am so thankful for the many ways He is blessing us and showing us His goodness. Each new day is a testimony of how much my Heavenly Father loves me and provides for me.

I will be cutting up this squash and freezing them to use in recipes later.... God's provision for later days.

Squash Casserole

2 cups cooked rice
2 cups diced squash
1/2 onion, diced
2 T olive oil
2 T Italian Seasoning
1 tsp salt or to taste
1 T flour
1 T butter
1 cup milk
1 cup sour cream
1 cup Italian bread crumbs

Spread rice in bottom of 9x13 pan. Sautee squash, onion and olive oil just until a little soft. Add salt and seasoning. In separate pan melt butter and add flour to make a thick paste. Add milk slowly, stirring constantly. When thickened, add sour cream. If sauce is too thick, add a little more milk. Layer squash mixture over rice and then pour sauce over squash. (if you do not have time to make this cream sauce, you could substitute mushroom soup and then add the sour cream to the soup. I just prefer not to use canned soups) Spread bread crumbs over the top. Bake at 350 degrees for 30 minutes. Enjoy!