Low-Carb Yellow Squash Casserole

Name: Low-Carb Yellow Squash Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
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; 0.5 teaspoon freshly ground black pepper; 0.33333334326744 cup finely chopped raw almonds; 1 cup shredded Colby-Monterey Jack cheese, divided; 0.5 cup heavy whipping cream; 2 large eggs; 0.33333334326744 cup coarsely chopped roasted, salted almonds

4.7

(215)

167 Reviews

46 Photos

This keto-friendly squash casserole 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!

Recipe by Tigray

Updated on January 16, 2023

close up view of Low Carb Yellow Squash Casserole in a yellow baking dish, a slice of Low Carb Yellow Squash Casserole on a spatula

46

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Servings:

8

Jump to Nutrition Facts

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
½ teaspoon freshly ground black pepper
⅓ cup finely chopped raw almonds
1 cup shredded Colby-Monterey Jack cheese, divided
½ cup heavy whipping cream
2 large eggs
⅓ cup coarsely chopped roasted, salted almonds

Directions

Preheat the 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 shredded 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 shredded cheese and roasted almonds.
Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Nutrition Facts (per serving)

228	Calories
20g	Fat
7g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 228
% Daily Value *
Total Fat 20g	25%
Saturated Fat 9g	43%
Cholesterol 85mg	28%
Sodium 419mg	18%
Total Carbohydrate 7g	2%
Dietary Fiber 3g	9%
Total Sugars 1g
Protein 9g
Vitamin C 7mg	33%
Calcium 59mg	5%
Iron 1mg	6%
Potassium 255mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.