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Yellow Squash Casserole
Nb persons: 8
Yield:
Preparation time: 20 Minutes
Total time:
Source:
| Low Carb Yellow Squash Casserole recipe image Rated: rating Submitted By: Tigray Photo By: Paula Cook Time: 35 Minutes Ready In: 55 Minutes "This low-carb yellow squash casserole is loaded with almonds and Colby-Jack cheese for a higher-protein version of the traditional 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 |
| 1/2 teaspoon | freshly ground black |
| pepper | |
| 1/3 cup | finely chopped raw almonds |
| 1 cup | shredded Colby-Monterey Jack |
| cheese, divided | |
| 1/2 cup | heavy whipping cream |
| 2 | eggs |
| 1/3 cup | coarsely chopped roasted, salted |
| almonds | |
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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.
4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.
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