Low Carb Classic Squash Casserole
Indulge in the creamy, comforting goodness of this Low Carb Classic Squash Casserole, a wholesome twist on a beloved Southern favorite. Featuring tender slices of yellow squash sautéed with onion and garlic, this casserole is elevated with a velvety blend of cream cheese, sour cream, and sharp cheddar. Topped with a rich almond flour crumble and golden parmesan, it’s baked to crispy perfection, creating a protein-packed dish that’s both satisfying and guilt-free. Perfect for keto-friendly dinners or as a side dish for holiday gatherings, this recipe proves that classic comfort food can still fit into a low-carb lifestyle. Ready in just under an hour and bursting with flavor, it's a must-try for any squash lover!
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Recipe Information
Ingredients
- 4 medium yellow squash
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 4 ounces cream cheese (softened)
- 1 cup sour cream
- 1 cup, shredded sharp cheddar cheese
- 1 cup, grated parmesan cheese
- 1 large egg
- 1 cup almond flour
- 2 tablespoons, melted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
Thinly slice the yellow squash and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the sliced squash to the skillet, season with salt and pepper, and cook until tender, about 8-10 minutes. Remove from heat.
In a large bowl, combine softened cream cheese, sour cream, and egg. Mix until smooth and well combined.
Add the cooked squash mixture to the bowl and fold in the shredded cheddar cheese and half of the grated parmesan cheese.
Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
In a small bowl, mix the almond flour with melted butter to create a crumbly topping.
Sprinkle the almond flour mixture over the casserole, followed by the remaining parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Let the casserole cool slightly before serving.
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 53.3 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 2574 mg | 198% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2254 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
