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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

228 calories; 19.6 g total fat; 85 mg cholesterol; 419 mg sodium. 6.7 g carbohydrates; 8.6 g protein; Full Nutrition

Reviews (156)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/18/2014
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. Read More
(66)

Most helpful critical review

Rating: 2 stars
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 Read More
(5)
203 Ratings
  • 5 star values: 153
  • 4 star values: 38
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
03/18/2014
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. Read More
(66)
Rating: 4 stars
03/18/2014
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. Read More
(66)
Rating: 5 stars
06/17/2014
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. Read More
(52)
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Rating: 5 stars
07/12/2014
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! Read More
(46)
Rating: 5 stars
06/27/2014
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 taste and more protein. I also didn't have onions so I used half a large shallot and lots more garlic. Can't wait for leftovers tomorrow:-) Read More
(25)
Rating: 5 stars
07/02/2014
Excellent! Only added a can of rotel to squash while sautéing. It added a ton of flavor! Will make again:) Read More
(19)
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Rating: 5 stars
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 really need it. The crunch of the almonds was fantastic. Having made it once I will definitely make again. It's very adaptable and will try varying with differnent cheeses ( gruyere comes to mind) and more heat now that the young ones aren't around Read More
(14)
Rating: 5 stars
07/20/2014
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... Lol also thought the dish was awesome!!!! Colton221 Read More
(13)
Rating: 5 stars
07/24/2014
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 review. Really liked the almond topping & LOVED LOVED LOVED the texture. Thanks for a fabulous recipe Tigray! Read More
(10)
Rating: 4 stars
06/07/2015
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 the cheese I used Pepper Jack. I shredded the squash rather than dicing it which gave it a texture like a hash brown casserole. The almonds are a really great and unique addition to the recipe. However I used them only on the inside of the dish. For the topping I used panko breadcrumbs and a few dabs of butter. You don't need to use a lot of breadcrumbs to add the texture so you can still keep it relatively low carb even with this addition. Overall this was a really good recipe base that is easy to play around with. I love it and it will be a go-to recipe for years to come. Read More
(7)
Rating: 2 stars
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 Read More
(5)