Low Carb Yellow Squash Casserole

Low Carb Yellow Squash Casserole

13 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Tigray
Recipe by  Tigray

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (13)

Rate This Recipe
Paula
6

Paula

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
2

CanCanGirl5

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!

KKH3
2

KKH3

I cut the almonds in half, used yogurt instead of whipping cream, and parmesan for the cheese. I also increased the butter and oil to 2 tbs apiece. Great idea for a recipe.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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