Low-Carb Yellow Squash Casserole

This keto-friendly squash casserole is loaded with almonds and Colby-Jack cheese for a lower-carb, higher-protein version of a traditional side dish.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 228 Calories

Ingredients

• 1 teaspoon butter
• 2 large eggs
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 4 cups peeled and cubed yellow squash
• 1 cup shredded Colby-Monterey Jack cheese, divided
• 0.5 cup heavy whipping cream
• 0.5 teaspoon freshly ground black pepper
• 0.33333334326744 cup finely chopped raw almonds
• 0.33333334326744 cup coarsely chopped roasted, salted almonds

Recipe Instructions

Step 1

Preheat the 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

Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Step 4

Mix raw almonds and 1/2 cup shredded 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 shredded cheese and roasted almonds.