Low Carb Yellow Squash Casserole recipe
All Recipes Side Dish Vegetables Squash Summer Squash
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 eggs ⅓ cup coarsely chopped roasted, salted almonds
Nutrition Info
- 228.4 caloriescarbohydrate: 6.7 gcholesterol: 84.6 mgfat: 19.6 gfiber: 2.6 gprotein: 8.6 gsaturatedFat: 8.6 gservingSize: -sodium: 418.8 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Low Carb Yellow Squash Casserole
Directions
-
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.