Squash Cauliflower Rice Casserole Food

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LOADED CAULIFLOWER RICE CASSEROLE



Loaded Cauliflower Rice Casserole image

This cheesy loaded cauliflower rice casserole is a quick and easy low carb and keto side dish you will be making over and over again! We use frozen riced cauliflower for maximum cheese to cauliflower ratio.

Provided by Jennifer Banz

Categories     Side Dish

Time 20m

Number Of Ingredients 8

24 Ounces Riced Cauliflower (thaw if frozen)
2 Tablespoons Butter, melted
2 Cloves Garlic, Minced
2 Tablespoons Dried Chives
Kosher salt and pepper to taste
1 Pound Bacon, cooked and crumbled
3 Cups Shredded Cheddar Cheese, divided
1 Cup Sour Cream

Steps:

  • Pre-heat oven to 400F. Combine riced cauliflower, butter, garlic, chives, sour cream, 2 cups of the cheese, and bacon (reserve 1/4 cup for garnish), in a large mixing bowl. Taste and season with salt and pepper.
  • Pour into a 9x9 casserole dish. Top with the remaining cheese and bacon.
  • Bake in the pre-heated oven, uncovered, for 20 minutes.
  • Serve

Nutrition Facts : Calories 382 kcal, Fat 30 g, SaturatedFat 18 g, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 16 g, ServingSize 1 serving

SQUASH CAULIFLOWER RICE CASSEROLE RECIPE



Squash Cauliflower Rice Casserole Recipe image

Squash Cauliflower Rice Casserole is a low-carb and gluten-free recipe made with fresh yellow squash, onions, riced cauliflower, cheese and ground pork rinds. This satisfying comfort food dish easily fits into a healthy eating plan.

Provided by Amee

Categories     Side Dish

Time 1h5m

Number Of Ingredients 11

8 cups sliced yellow squash
1 cup chopped onion
1/2 cup chicken broth
2 cups cauliflower rice (uncooked)
1 cup shredded Cabot shredded cheddar cheese (I used Cabot 50% reduced fat sharp cheddar)
1 cup low-fat sour cream
1/4 cup freshly grated Parmesan cheese (divided)
1/2 cup pork panko (*can also use gluten-free all-purpose flour)
1 tsp sea salt
1/4 tsp pepper
2 lightly beaten eggs

Steps:

  • Heat oven to 350 degrees.
  • Combine squash, onion and broth in a Dutch oven over high heat; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until tender.
  • Drain; partially mash with a potato masher.
  • To Dutch oven, add cauliflower rice, cheddar cheese, sour cream, 2 Tablespoons Parmesan cheese, 1/4 cup pork panko or bread crumbs, salt, pepper and eggs; stir gently.
  • Spoon mixture into a 9×13 baking dish sprayed with olive oil spray. Sprinkle with remaining Parmesan cheese and 1/4 cup pork panko. Bake for 30 minutes or until bubbly. Broil 1 minute, or until lightly browned.

Nutrition Facts : Calories 182 kcal, ServingSize 1 serving

SPICED BAKED RICE WITH CAULIFLOWER AND SQUASH



Spiced baked rice with cauliflower and squash image

This one-pot baked rice is so easy to make and full of nutritious vegetables and warming spices. Dr Rupy shows you how to make this midweek saviour for under £1 per portion. Each serving provides 478 kcal, 12g protein, 54g carbohydrate (of which 12g sugars), 22g fat (of which 8g saturates), 8g fibre and 0.65g salt.

Provided by Dr Rupy Aujla

Categories     Main course

Yield Serves 4

Number Of Ingredients 13

2 tbsp olive oil
50g/1¾oz unsalted butter
2 onions, thinly sliced
½ butternut squash (approx. 350g), deseeded and cut into 1.5cm/¾in chunks
½ cauliflower (approx. 350g), cut into small florets, plus any leaves
6 cardamom pods
2 tsp cumin seeds
1 tsp ground cinnamon
pinch chilli flakes
200g/7oz brown basmati rice, rinsed
1 vegetable stock cube, made up with 750ml/26fl oz boiling water
100g/3½oz frozen spinach, defrosted
25g/1oz toasted flaked almonds

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8-10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes.
  • Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds.

Nutrition Facts : Calories 478kcal, Carbohydrate 54g, Fat 22g, Fiber 8g, Protein 12g, SaturatedFat 8g, Sugar 12g

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE



Butternut Squash, Rice and Sausage Casserole image

Make and share this Butternut Squash, Rice and Sausage Casserole recipe from Food.com.

Provided by Chef Jean Louise

Categories     Short Grain Rice

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 14

1 butternut squash
3 cups chicken broth
1 cup water
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
2 teaspoons olive oil, divided
1 lb mild sausage, crumbled or sliced (I prefer Aidell's brand chicken and apple sausage)
1 cup diced onion
1 small sweet apple, diced (gala, pink lady, or golden delicious, for example)
2 garlic cloves, minced
1 cup uncooked arborio rice or 1 cup other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh thyme
cooking spray
1/2 cup grated fresh parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
  • Increase oven temperature to 400 degrees.
  • In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
  • In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
  • In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
  • Add the apple and garlic, and saute for two minutes.
  • Add the rice, and saute for an additional minute.
  • Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
  • Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
  • Bake at 400 degrees for 30 minutes.
  • Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
  • Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
  • Allow to cool for ten minutes before serving.

Nutrition Facts : Calories 368.9, Fat 6.1, SaturatedFat 2.4, Cholesterol 8.8, Sodium 614.2, Carbohydrate 67.2, Fiber 7.1, Sugar 10.1, Protein 12.2

ZUCCHINI SQUASH-RICE CASSEROLE



Zucchini Squash-Rice Casserole image

Make and share this Zucchini Squash-Rice Casserole recipe from Food.com.

Provided by Dancer

Categories     Rice

Time 1h11m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

8 cups sliced zucchini (about 2 1/2 pounds)
1 cup chopped onion
1/2 cup reduced-sodium fat-free chicken broth
2 cups cooked rice
1 cup fat free sour cream
1 cup shredded reduced-fat sharp cheddar cheese (4 ounces)
1/4 cup grated fresh parmesan cheese, divided
1/4 cup Italian seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Combine first 3 ingredients in a dutch oven, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender.
  • Drain; partially mash with a potato masher.
  • Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  • Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan.
  • Bake at 350 degrees for 30 minutes or until bubbly and golden.
  • Preheat broiler.
  • Broil one minute or until lightly browned.

Nutrition Facts : Calories 189, Fat 4.2, SaturatedFat 2, Cholesterol 55.1, Sodium 542.4, Carbohydrate 26.9, Fiber 1.9, Sugar 6.6, Protein 11.1

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