Low Carb Yellow Squash Casserole

Name: Low Carb Yellow Squash Casserole
Prep time: 20 min
Cook time: 35 min
Yield: 8
Ingredients: 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

⏱️ Ready in 55 min 🥄 Prep 20 min 🔥 Cook 35 min 👥 8 servings 👁️ 51 views

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!

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🔗 Recipe adapted from AllRecipes

#Casserole #Low carb #Under 1 Hour #Lunch

📊 At a Glance

Prep 20 min

Cook 35 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 228

% Daily Value*

Total Fat 19.6g 25%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 419mg 18%

Total Carbohydrate 6.7g 2%

Dietary Fiber 2.6g 9%

Total Sugars 1g

Protein 8.6g 17%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 400 degrees F (200 degrees C).

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.

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 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.