Best 3 Low Carb Cheesy Yellow Squash Casserole Recipes

LOW CARB CHEESY YELLOW SQUASH CASSEROLE RECIPE - (4.1/5)

Low Carb Cheesy Yellow Squash Casserole Recipe - (4.1/5) image

Provided by aerin8

Number Of Ingredients 7

Ingredients

nonstick cooking spray
11 ⁄2 pounds yellow squash, thinly sliced into discs
salt and pepper
1 ⁄4 cup diced yellow onion
1 ⁄4 cup diced red bell pepper
8 ounces reduced fat cream cheese
1 ⁄2 cup shredded sharp Cheddar cheese

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/

LOW CARB YELLOW SQUASH CASSEROLE

Low Carb Yellow Squash Casserole image

This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband's diet and tastes great!

Provided by Tigray

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 8

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 6.7 g, Cholesterol 84.6 mg, Fat 19.6 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 8.6 g, Sodium 418.8 mg, Sugar 1 g