Low Carb Squash Casserole Recipes

KETO SQUASH CASSEROLE

Steps:

• Preheat oven to 400 F.
• Melt unsalted butter (2 tablespoons) in a large skillet over medium heat.
• Add chopped onions (1/2 cup) and saute for 8 minutes. Stir constantly.
• Add sliced yellow squash (4 cups) and water (1/4 cup).
• Cover and steam the veggies for about 5 minutes -- you'll know they're done once the squash is fork-tender.
• Meanwhile, add the pork rinds (4 cups) to a large resealable bag.
• Hit the bag with a rolling pin to crush the pork rinds, until they resemble small "bread crumbs".
• Combine with shredded cheese (1 cup) and set aside.
• In a medium bowl, whisk eggs (2), heavy cream (1/2 cup), xanthan gum (1/2 teaspoon),tabasco (1/2 teaspoon) *if using*, salt (1 teaspoon) and black pepper (1/2 teaspoon) together.
• Stir in half the pork rind/cheese combo, along with the squash and onions.
• Pour into a casserole dish (I used a 9" round casserole dish).
• Top with remaining cheese and pork rinds.
• Bake in preheated oven for 25 minutes, or until the top is golden brown.
• Allow the casserole to cool before slicing, and enjoy!

LOW CARB SQUASH CASSEROLE

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.

LOW CARB YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.