Low Carb Cheesy Yellow Squash Casserole Recipe 415 Recipes
LOW CARB CHEESY YELLOW SQUASH CASSEROLE RECIPE - (4.1/5)
Provided by aerin8
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375 degrees. Spray a 2 quart baking dish with nonstick cooking spray. 2. Layer the bottom of the baking dish with half of the yellow squash slices and lightly sprinkle with salt and pepper. Top with 1⁄2 of the onions, 1⁄2 of the red bell pepper, dollops of 1⁄2 of the cream cheese, and then 1⁄2 of the Cheddar cheese over top. 3. Repeat the process of step 2 all over again, creating a second layer of yellow squash and then the other ingredients, ending with the remaining Cheddar cheese on top. 4. Bake for 40-45 minutes or until the top is beginning to brown and squash is fork tender. Let rest 5 minutes before serving. George's Tips | Cut down on the cooking time by lightly boiling, steaming, or sautéing the yellow squash before baking until nearly tender. Simply bake until cheese is melted. Variation | You can also make this with the strands of one cooked spaghetti squash in place of the yellow squash calories:160|fat: 12g|protein: 7.5g|fiber:1.5g|net carbs:5g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/
LOWER-CARB HEALTHY VEGETABLE CASSEROLE
Looking to lower your carbs? Though not strictly keto, this grain-free, tasty combo of veggies will light up your table and your taste buds! If your family doesn't care for heat, simply use less taco seasoning and Monterey Jack cheese.
Provided by Bibi
Categories Vegetable Casserole
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.
- Warm 1 tablespoon olive oil in a skillet until it shimmers. Add onion and taco seasoning; cook and stir until onion begins to soften, 3 to 5 minutes.
- Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.
- Stir together eggs and cream in a bowl until well blended; pour over the cauliflower mixture and gently work it in until it surrounds the cauliflower mixture. Sprinkle 1/4 cup grated pepper Jack cheese on top.
- Place alternating slices of zucchini, yellow squash, and tomato on top of the cheese layer. Drizzle vegetables with remaining olive oil and season with salt and pepper.
- Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/4 cup cheese on top of the vegetables and bake for 10 more minutes. Garnish with lime and cilantro.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 7.3 g, Cholesterol 60.4 mg, Fat 8.9 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 129.2 mg, Sugar 1.8 g
LOW CARB SQUASH CASSEROLE
I made this for Thanksgiving and know one even knew we were watching our carbs. My kids think it tastes like the Boston Market version.
Provided by katmoore65
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Steam squash onion and garlic.
- In food processor mix Mayo, cheese and egg.
- Add squash, natures seasoning and blend.
- Pour into a greased quart sized casserole dish.
- Top with additional shredded cheese.
- Bake at 350 for 40 minute.
Nutrition Facts : Calories 163.9, Fat 12.1, SaturatedFat 4.2, Cholesterol 48.1, Sodium 337.6, Carbohydrate 8.9, Fiber 0.7, Sugar 3, Protein 5.7
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