Low Carb Yellow Squash Casserole Recipe - Allrecipes.com
Low Carb Yellow Squash Casserole Recipe
  • READY IN 55 mins

Low Carb Yellow Squash Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 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.

 
Most Helpful Critical Review
May 29, 2014

I used 2 large yellow squash, 2 large zucchini. This turned out ok- not great. Maybe that other home chef's idea of adding chiles is just what it would take to make it special. I ground up my almonds in the nutribullet with a milling blade- maybe chopping

 
Jul 02, 2014

Excellent! Only added a can of rotel to squash while sautéing . It added a ton of flavor! Will make again:)

 
Jun 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.

 
May 14, 2014

So good. Shredded the veggies. Used carrots,onions and zucchini. Used feta cheese instead. The almonds were delish. Ate too much but at least it is healthy.

 
May 02, 2014

Cut eggs down to one. Otherwise, excellant.

 
Jul 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!

 
Jun 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 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 :-)

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 419 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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