Low Carb Squash Casserole Recipes

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!

LOW CARB SQUASH CASSEROLE

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.

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.

LOWER-CARB HEALTHY VEGETABLE CASSEROLE

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.

LOW-CARB SPAGHETTI SQUASH CASSEROLE

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.