WebPreheat oven to 350 degrees. Heat oil in a large skillet then add squash and onions. Cook and stir occasionally until tender - about 8-10 minutes. Drain any liquid …
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Yellow Squash Casserole (Low Carb and Gluten Free) This summer squash casserole is made without cheese. Low carb eggs hold it together. It's topped with a mix of butter and pork rinds.
Cut, boil and drain squash. Mix squash with eggs, mayonnaise and cheese together. In a skittle, sauté onions and bell peppers in ½ stick butter. Add this to squash mixture and place in a greased 9” x 11” casserole dish.
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. Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture.
This summer squash casserole is made without cheese. Low carb eggs hold it together. It's topped with a mix of butter and pork rinds.