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My review
Low Carb Yellow Squash Casserole
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
55 m servings 228 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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
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Reviews
Read all reviews 7497 Ratings
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Most helpful positive review
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 ch...
Most helpful critical review
11/19/2015
Two stars for the the thought, but may I add that lo carb with high fat (1 cup of cheese) takes this off the healthy list
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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 ch...
6/16/2014
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.
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. Aft...
6/26/2014
Delish! I'm really not a squash fan, but this was soooo so good, I had seconds! I didn't have any cream so I used 1/4 c. skim milk and 1/4 c. nonfat Greek yogurt, which really gave it a creamy t...
7/2/2014
Excellent! Only added a can of rotel to squash while sautéing . It added a ton of flavor! Will make again:)
10/12/2014
Made this for a family get together. Everyone loved it even the young ones! Followed recipe to a T except for using a Tex Mex blend of cheeses which added a bit more flavor but honestly, didn't ...
7/20/2014
Loved the recipe... I was reading the reviews first and saw that Bird teach added rotel... I love rotel with chiles so I did the same, it was delicious!!!!!! My husband who is a food critic... L...
7/24/2014
This recipe is awesome!! What an ingenious solution to the typical mushy squash casserole using boiled squash. I didn't have whipping cream, but used sour cream & milk as suggested in another ...