I've served this with roasted butternut squash. Yum! I sliced the squash (I didn't even peel it) in half, scooped out the seeds, then cut the squash into strips lengthwise. Place on a greased cookie sheet, spray lightly with cooking spray of choice, then season. I used garlic salt, dill weed, black pepper, and parmesan cheese from the green shake container (it's low-fat). Bake with the casserole (it may need a little over 30 minutes to become tender).
The trace amounts of fat from the low-fat dairy and butter in this recipe stay well within THM:E guidelines (<5 g/serving).