Low Carb Yellow Squash Casserole Recipe

"This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband’s diet and tastes great!"

Ingredients

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  • US
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  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups peeled and cubed yellow squash
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup finely chopped raw almonds
  • 1 cup shredded Colby-Monterey Jack cheese, divided
  • 1/2 cup heavy whipping cream
  • 2 eggs
  • 1/3 cup coarsely chopped roasted, salted almonds
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
    3. Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9×13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
    4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 228 calories;19.6 g fat;6.7 g carbohydrates;8.6 g protein;85 mg cholesterol;419 mg sodium.Full nutrition
    Source: Read Full Article