LOW CARB SQUASH CASSEROLE
I made this for Thanksgiving and know one even knew we were watching our carbs. My kids think it tastes like the Boston Market version.
Provided by katmoore65
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Steam squash onion and garlic.
- In food processor mix Mayo, cheese and egg.
- Add squash, natures seasoning and blend.
- Pour into a greased quart sized casserole dish.
- Top with additional shredded cheese.
- Bake at 350 for 40 minute.
Nutrition Facts : Calories 163.9, Fat 12.1, SaturatedFat 4.2, Cholesterol 48.1, Sodium 337.6, Carbohydrate 8.9, Fiber 0.7, Sugar 3, Protein 5.7
LOW CARB YELLOW SQUASH CASSEROLE
This 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!
Provided by Tigray
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 6.7 g, Cholesterol 84.6 mg, Fat 19.6 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 8.6 g, Sodium 418.8 mg, Sugar 1 g
LOW CARB CHEESY YELLOW SQUASH CASSEROLE RECIPE - (4.1/5)
Provided by aerin8
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375 degrees. Spray a 2 quart baking dish with nonstick cooking spray. 2. Layer the bottom of the baking dish with half of the yellow squash slices and lightly sprinkle with salt and pepper. Top with 1⁄2 of the onions, 1⁄2 of the red bell pepper, dollops of 1⁄2 of the cream cheese, and then 1⁄2 of the Cheddar cheese over top. 3. Repeat the process of step 2 all over again, creating a second layer of yellow squash and then the other ingredients, ending with the remaining Cheddar cheese on top. 4. Bake for 40-45 minutes or until the top is beginning to brown and squash is fork tender. Let rest 5 minutes before serving. George's Tips | Cut down on the cooking time by lightly boiling, steaming, or sautéing the yellow squash before baking until nearly tender. Simply bake until cheese is melted. Variation | You can also make this with the strands of one cooked spaghetti squash in place of the yellow squash calories:160|fat: 12g|protein: 7.5g|fiber:1.5g|net carbs:5g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/
MOCK CHEESY HASH BROWN CASSEROLE (LOW CARB)
This is a low carb version of Cracker Barrel's Cheesy Hash Browns, made with spaghetti squash. It is very flavorful, with a great "comfort food" texture and a little crunch. The squash can be microwaved to save time.
Provided by ORTNmom
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
- When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
- While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
- When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
- Pour soup mixture over squash and stir well. Top with remaining cheese.
- Bake at 350 degrees for 30 minutes or until cheese is browned.
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