Cheesy Low Carb Yellow Squash Casserole Food

KETO SQUASH CASSEROLE

Steps:

• Preheat oven to 400 F.
• Melt unsalted butter (2 tablespoons) in a large skillet over medium heat.
• Add chopped onions (1/2 cup) and saute for 8 minutes. Stir constantly.
• Add sliced yellow squash (4 cups) and water (1/4 cup).
• Cover and steam the veggies for about 5 minutes -- you'll know they're done once the squash is fork-tender.
• Meanwhile, add the pork rinds (4 cups) to a large resealable bag.
• Hit the bag with a rolling pin to crush the pork rinds, until they resemble small "bread crumbs".
• Combine with shredded cheese (1 cup) and set aside.
• In a medium bowl, whisk eggs (2), heavy cream (1/2 cup), xanthan gum (1/2 teaspoon),tabasco (1/2 teaspoon) *if using*, salt (1 teaspoon) and black pepper (1/2 teaspoon) together.
• Stir in half the pork rind/cheese combo, along with the squash and onions.
• Pour into a casserole dish (I used a 9" round casserole dish).
• Top with remaining cheese and pork rinds.
• Bake in preheated oven for 25 minutes, or until the top is golden brown.
• Allow the casserole to cool before slicing, and enjoy!

CHEESY LOW CARB YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350.
• Mix up Low Carb Biscuit dough, adding the oregano, onion powder, and garlic powder to the dough.
• In a 2 quart baking dish, place a layer of squash in the bottom.
• Top with 1/3 of the cheese, and 1/3 of the Italian seasonings.
• Repeat layers two more times.
• Drop biscuit dough on top of squash mixture.
• Bake for 40 - 45 minutes, or until biscuits are golden brown. (You want to bake it at least 40 minutes to ensure that the biscuits are cooked through.)

LOW CARB SQUASH CASSEROLE

Steps:

• Steam squash onion and garlic.
• In food processor mix Mayo, cheese and egg.
• Add squash, natures seasoning and blend.
• Pour into a greased quart sized casserole dish.
• Top with additional shredded cheese.
• Bake at 350 for 40 minute.

CHEESY SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2-quart casserole dish.
• Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
• Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
• Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
• Bake for 20 minutes or until the top is golden and bubbly.

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

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

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.