Recipe by Tigray
"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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peeled and cubed yellow squash
freshly ground black pepper
finely chopped raw almonds
shredded Colby-Monterey Jack cheese, divided
heavy whipping cream
coarsely chopped roasted, salted almonds
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.
Too bland. I followed the recipe as written, and it doesn't have much flavor. It definitely needs something more.
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!
Excellent! Only added a can of rotel to squash while sautéing . It added a ton of flavor! Will make again:)
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.
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!
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
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 :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Low Carb Yellow Squash Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 176
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