Low Carb Summer Squash Recipe

LowCarb Yellow Squash Casserole Allrecipes

WebJan 16, 2023 · Preheat the oven to 400 degrees F (200 degrees C). Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion …

Rating: 4.7/5(223)
1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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.
4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

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The Best Low Carb Squash Casserole The Savvy Sparrow

WebNov 6, 2019 · Preheat oven to 375 degrees. Saute onions and peppers in a large skillet over medium heat until tender. Add cubed squash and …

Rating: 4.8/5(4)
1. Preheat oven to 375 degrees.
2. Saute onions and peppers in a large skillet over medium heat until tender.
3. 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.
4. Add salt and pepper to taste to the squash, onion, pepper mixture.

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Keto Yellow Squash Casserole (Made Southern Style)

WebNov 12, 2020 · 1️⃣ Preheat oven to 350 F. 2️⃣ Over medium heat, add squash, onion and olive oil to skillet and cook until veggies begin to …

Rating: 4.4/5(14)
1. Preheat oven to 350
2. Over medium heat, add squash, onion and olive oil to skillet and cook until veggies begin to lightly brown and soften, about 15 minutes. Remove from the skillet and let cool.
3. In a small bowl combine the softened butter and almond flour until it turns into a paste. Set aside.
4. In a separate bowl, mix together the cooked, cooled squash & onion mix, cheddar, mozzarella and parmesan cheeses, heavy cream, garlic powder, onion powder, salt, pepper and beaten egg.

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