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Low-Carb Yellow Squash Casserole
Low-Carb Yellow Squash Casserole
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Keto squash casserole with almonds and Colby-Jack cheese for a healthier twist on a classic side dish.
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
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • In a skillet over medium-high heat, sauté onions and garlic in olive oil and butter until softened, about 3 minutes. Mix in squash, salt, and pepper, cover, and cook until squash softens, about 5 minutes. Transfer mixture to a large bowl.
  • Combine raw almonds and 1/2 cup shredded cheese in a bowl and mix well; add to the squash mixture. In a separate container, whisk cream and eggs together, then incorporate into the squash mixture. Transfer the squash mixture to a 9x13-inch casserole dish and sprinkle the remaining shredded cheese and roasted almonds on top.
  • Bake until the casserole is golden brown and bubbling, for 25-30 minutes in the preheated oven.

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