Keto Squash Casserole Food

KETO SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees.
• Place the squash and onion with an inch or two of water in a skillet over medium high heat on the stove. Bring to a boil, cover and steam the vegetables until tender.
• Drain the vegetables completely, add salt and pepper to taste and place them in a greased 9x9 baking dish.
• In a bowl, whisk together the heavy whipping cream, eggs and melted butter until completely combined and frothy.
• Pour the egg mixture over the vegetables in the baking dish.
• Sprinkle the cheese on top of the mixture.
• Mix together the pork rind crumbs and the parmesan cheese, and sprinkle it over the top of the casserole.
• Bake for 20-25 minutes until the cheese is melted and bubbly.

KETO SQUASH CASSEROLE

Steps:

• 1. Slice the squash thin with a knife or mandolin and preheat oven to 350 degrees.
• 2. In a pan, add butter and onions.
• 3. Add the sliced squash and saute for 5 minutes.
• 4. Salt and pepper to taste.
• 5. Add cream.
• 6. Add 1 cup of cheese.
• 7. Combine well and let the cheese melt.
• 8. Transfer to a baking dish and top with 1/2 cup of shredded cheese.
• 9. Bake at 350 for 30 minutes or until golden brown. Let cool before serving.

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.

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.