Description
This low-carb squash casserole is a delicious and healthy twist on a classic comfort food. It’s perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
- 2 lbs yellow squash, thinly sliced
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 large eggs, beaten
- 1/4 cup almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the sliced squash, chopped onion, and minced garlic in olive oil until the squash is tender, about 8-10 minutes.
- In a large bowl, combine the shredded cheddar cheese, sour cream, beaten eggs, almond flour, salt, and pepper.
- Add the sautéed squash mixture to the cheese mixture and stir until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Bake for 25-30 minutes, or until the casserole is set and golden brown on top.
- Let it cool for a few minutes before serving.
Notes
- You can substitute zucchini for yellow squash.
- For a spicier casserole, add a pinch of red pepper flakes to the mixture.
- Garnish with fresh parsley before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg