Low Carb Yellow Squash Casserole

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups peeled and cubed yellow squash
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup finely chopped raw almonds
• 1 cup shredded colby-monterey jack cheese, divided
• 1/2 cup heavy whipping cream
• 2 eggs
• 1/3 cup coarsely chopped roasted, salted almonds

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.