Low Carb Yellow Squash Casserole
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!
INGRIDIENT
DIRECTION
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 9x13-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.
NUTRITION FACT
Per Serving: 228 calories; protein 8.6g; carbohydrates 6.7g; fat 19.6g; cholesterol 84.6mg; sodium 418.8mg.
Deciding stay in and cook your food instead of dining out is already a step in the best way if you’re more point on eating healthier. There’s no best way to know exactly what’s going into the food you’re eating than by making it yourself! Mastering the main dish is only half the battle , like that . And once you’ve mastering your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.
A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .
