Low Carb Yellow Squash Casserole

Low Carb Yellow Squash Casserole

22
Tigray 0

"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 55 m {{adjustedServings}} servings 228 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 419 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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 9x13-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.
Tips & Tricks
How to Make Green Bean Casserole

See how to make classic French onion and green bean casserole.

Sweet Potato Casserole II

See how to make fluffy sweet potatoes with a crunchy pecan topping.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 22

  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Paula
3/18/2014

I followed the directions in this recipe with the exception of 1) using a mix of yellow squash and zucchini, 2) using my Paderno to cut the squash into "noodles," and 3) adding diced, cooked chicken, making this an all-in-one casserole. I loved the texture the almonds gave to the dish! It was a delicious, fresh tasting entree for dinner.

CanCanGirl5
7/12/2014

Great Recipe! I didn't have fresh garlic so I used some garlic salt. Didn't use almonds. I used a can of CREAM OF CELERY SOUP, with half can of skim milk in the egg/cheese/squash mixture. After spreading in the baking dish I topped with FRENCH'S FRENCH FRIED ONIONS and THEN topped with some shredded cheese. DEEELicious!

Bird teach
7/2/2014

Excellent! Only added a can of rotel to squash while sautéing . It added a ton of flavor! Will make again:)