-
-
My review
Low Carb Yellow Squash Casserole
5
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!"
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 228Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 147193 Ratings
-
-
-
-
-
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
Most helpful
Most positive
Least positive
Newest
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 ...
6/7/2015
Like another reviewer said, this recipe is really a good base that you can then customize to your own taste. Like others suggested, I added a can of Rotel. I used hot Rotel with habeneros. For t...