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 SQUASH CASSEROLE
This low carb squash casserole has the best topping made with pork rinds and parmesan cheese! Add this to your list of easy low carb casserole recipes!
Provided by The Savvy Sparrow
Categories Side Dishes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Saute onions and peppers in a large skillet over medium heat until tender.
- Add cubed squash and minced garlic to skillet and cook until medium tender. Don't overcook the squash because it will continue to cook in the oven.
- Add salt and pepper to taste to the squash, onion, pepper mixture.
- Once squash is medium tender, remove skillet from heat and allow to cool a bit.
- In a large bowl, combine sour cream, cheddar cheese, 1/2 of the crushed pork rinds, and the squash mixture. Fold to combine.
- Spread casserole mixture into a greased 9" x 9" pan.
- In a small bowl, combine remaining pork rinds and parmesan cheese. Sprinkle evenly on top of casserole.
- Bake casserole at 375 degrees for 25-30, or until lightly browned and sides are bubbly.
- Remove from oven and allow to cool for a few minutes before serving.
Nutrition Facts : Calories 197 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 285 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
KETO SQUASH CASSEROLE
I love to make my healthy casseroles taste like the comfort food that they are, and this creamy and crunchy keto squash casserole is scrumptious.
Provided by Lindsey Hyland
Categories dinners
Time 50m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 239 kcal, Carbohydrate 4 g, Protein 15 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 97 mg, Sodium 696 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LOW CARB SUMMER SQUASH CASSEROLE
A vegetable casserole made with summer squash, red bell peppers, and creamy corn. Plus, it's low-carb and diabetic friendly! This recipe is adapted from one appearing in life.com newsletter.
Provided by Glitterik
Categories Onions
Time 45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350 degrees F. Steam the fresh squash until very tender on top of the stove for aobut 10 minutes in 1/4 cup of water, or in the microwave, and drain.
- 2. Mash or puree the squash in a food processor, and in a large skillet saute the bell pepper and onion in the oil until tender. Mix the pureed squash, onion mixture, corn, sweetener and cornmeal, and add the salt and pepper (if desired).
- 3. Place the mixture in a 2-quart casserole dish coated with nonstick cooking spray, and bake for 30 minutes, or until it is bubbly and thoroughly heated, and serve.
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
LOW-CARB SPAGHETTI SQUASH CASSEROLE
It's wonderful when something so healthy tastes so good! Serve a salad and some garlic bread with this and you have a great meal! From Dr. Andrew Weil.
Provided by Chef Kate
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
- Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
- While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
- Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
- Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
- Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
- Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
- Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
- Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.
Nutrition Facts : Calories 285.7, Fat 16.6, SaturatedFat 7.9, Cholesterol 43.7, Sodium 515.8, Carbohydrate 16.3, Fiber 3.1, Sugar 7, Protein 19.3
LOWER-CARB HEALTHY VEGETABLE CASSEROLE
Looking to lower your carbs? Though not strictly keto, this grain-free, tasty combo of veggies will light up your table and your taste buds! If your family doesn't care for heat, simply use less taco seasoning and Monterey Jack cheese.
Provided by Bibi
Categories Vegetable Casserole
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.
- Warm 1 tablespoon olive oil in a skillet until it shimmers. Add onion and taco seasoning; cook and stir until onion begins to soften, 3 to 5 minutes.
- Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.
- Stir together eggs and cream in a bowl until well blended; pour over the cauliflower mixture and gently work it in until it surrounds the cauliflower mixture. Sprinkle 1/4 cup grated pepper Jack cheese on top.
- Place alternating slices of zucchini, yellow squash, and tomato on top of the cheese layer. Drizzle vegetables with remaining olive oil and season with salt and pepper.
- Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/4 cup cheese on top of the vegetables and bake for 10 more minutes. Garnish with lime and cilantro.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 7.3 g, Cholesterol 60.4 mg, Fat 8.9 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 129.2 mg, Sugar 1.8 g
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