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Low Carb Yellow Squash Casserole Recipe

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Low Carb Yellow Squash Casserole Recipe

Directions

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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
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup finely chopped raw almonds
  • 1 cup shredded Colby-Monterey Jack cheese, divided
  • ½ cup heavy whipping cream
  • 2 eggs
  • ⅓ cup coarsely chopped roasted, salted almonds
  • Methods :

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).

  • Step 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.

  • Step 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 9×13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

  • Step 4

    Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

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