Low Carb Yellow Squash Casserole Recipe

Directions

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.