Description
This keto squash casserole is a delicious and satisfying dish that’s perfect for a low-carb lifestyle. It’s packed with flavor and healthy fats, making it a great option for breakfast, lunch, or dinner.
Ingredients
Scale
- 2 lbs yellow squash, thinly sliced
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/4 cup chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9×13 inch baking dish.
- Arrange the sliced squash in a single layer in the prepared baking dish.
- In a medium bowl, beat together the cream cheese, sour cream, and Parmesan cheese until smooth.
- Stir in the beaten eggs, chives, salt, and pepper.
- Pour the cream cheese mixture evenly over the squash.
- Top with the shredded cheddar cheese.
- Bake for 30-40 minutes, or until the casserole is set and the cheese is melted and bubbly.
- Let stand for 5-10 minutes before serving.
Notes
- For a crispier topping, you can add a tablespoon of crushed pork rinds over the cheddar cheese before baking.
- Feel free to add other keto-friendly vegetables like finely chopped onions or bell peppers to the mixture.
- This casserole can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg