Makes 12 servings.
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 1/2 hours
EASE OF PREPARATION: Moderate
1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
NUTRITION INFORMATION: Per serving: 101 calories; 5 g fat (4 g sat, 0 g mono); 15 mg cholesterol; 8 g carbohydrate; 5 g protein; 3 g fiber; 258 mg sodium.
Nutrition bonus: Vitamin C (30% daily value).
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.