Low Carb Yellow Squash Casserole

Low Carb Yellow Squash Casserole

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Tigray 0

"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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55 m servings 228 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 419 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 40 Ratings

Most helpful positive review

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 ch...

Most helpful critical review

Too bland. I followed the recipe as written, and it doesn't have much flavor. It definitely needs something more.

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 ch...

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. Aft...

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.

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 t...

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... L...

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 ...

Made this for a family get together. Everyone loved it even the young ones! Followed recipe to a T except for using a Tex Mex blend of cheeses which added a bit more flavor but honestly, didn't ...

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.

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