This keto-friendly squash casserole recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband’s diet and tastes great!
Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::8
Ingredients
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
½ teaspoon freshly ground black pepper
⅓ cup finely chopped raw almonds
1 cup shredded Colby-Monterey Jack cheese, divided
½ cup heavy whipping cream
2 large eggs
⅓ cup coarsely chopped roasted, salted almonds
Directions
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 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 shredded 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 9×13-inch casserole dish; top with remaining shredded cheese and roasted almonds.
Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.