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!
Provided by Tigray
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 6.7 g, Cholesterol 84.6 mg, Fat 19.6 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 8.6 g, Sodium 418.8 mg, Sugar 1 g
CHEESY LOW CARB YELLOW SQUASH CASSEROLE
This easy Yellow Squash Casserole is filled with cheese, italian seasonings, and topped with low carb biscuits. You can use it as a stand-alone vegetarian main dish, or as a side dish.
Provided by Sarah Hardy
Categories Casserole Main Course Side Dish
Time 55m
Number Of Ingredients 8
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.)
Nutrition Facts : Calories 272 kcal, Carbohydrate 12 g, Protein 17 g, Fat 21 g, Fiber 9 g, ServingSize 1 serving
LOW CARB CHEESY YELLOW SQUASH CASSEROLE RECIPE - (4.1/5)
Provided by aerin8
Number Of Ingredients 7
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/
CHEESY SQUASH CASSEROLE
Great casserole dish! I add 1/4 cup more of parmesan on the top before the cracker crumbs. This is adapted from a Paula Deen recipe. Hope you enjoy!
Provided by Scoutie
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
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 SQUASH CASSEROLE
I made this for Thanksgiving and know one even knew we were watching our carbs. My kids think it tastes like the Boston Market version.
Provided by katmoore65
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 163.9, Fat 12.1, SaturatedFat 4.2, Cholesterol 48.1, Sodium 337.6, Carbohydrate 8.9, Fiber 0.7, Sugar 3, Protein 5.7
LOW CARB BEEF AND CHEESY SPAGHETTI SQUASH BAKE!
This recipe was inspired by my favourite pasta recipe that was posted by Beck D called Beef and Pasta Bake - the Best! Recipe #133624. Vegetarians can omit the beef. This is my low carb dream come true. Whenever I am craving a cheesy, ground beef pasta dish this is the one I turn to. This is a version that my husband actually prefers to pasta (yes, I am dumbfounded too)....hope you enjoy!
Provided by Leslie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
- Add hamburger and cook until no pink remains.
- Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
- While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
- Be sure to cut around the edge so you don't cut into the squash itself.
- Place face down in microwaveable casserole dish, add 1 inch of water and cover.
- Microwave on high for approx 10 minutes, or until it begins to soften.
- (Alternately, you can cook the same way in the oven for 30 min).
- Let cool and carefully remove inside of squash with fork or spoon.
- It will look a lot like cooked spaghetti and come out in strands.
- Let squash strands drain well.
- Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
- Bake, uncovered, for 15 mins or until browned slightly.
- Top with parmesan and season with salt and pepper to taste when serving.
Nutrition Facts : Calories 468.6, Fat 32.2, SaturatedFat 14.3, Cholesterol 112.3, Sodium 391, Carbohydrate 12.8, Fiber 1.3, Sugar 2.5, Protein 31.9
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