Description
This low-carb squash casserole is a delicious and healthy alternative to traditional recipes. It replaces high-carb ingredients with diet-friendly options, making it perfect for those following a low-carb lifestyle.
Ingredients
Scale
- 2 lbs yellow squash, sliced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 2 large eggs, beaten
- 1/4 cup almond flour
- 2 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper to taste
- 1/4 cup crushed pork rinds (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Steam or boil the sliced yellow squash until tender, about 8-10 minutes. Drain well and pat dry to remove excess moisture.
- In a large bowl, combine the cooked squash, heavy cream, Parmesan cheese, cheddar cheese, beaten eggs, almond flour, melted butter, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Pour the mixture into the prepared baking dish.
- If using, sprinkle the crushed pork rinds evenly over the top of the casserole.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- Ensure squash is well-drained to prevent a watery casserole.
- Adjust seasoning to your preference.
- For extra flavor, add a pinch of dried thyme or rosemary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 250
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg