Side dish - Low Carb Squash Casserole recipes

Author: George Rump

Side dish Vegetable Main course Dinner Buffet

This healthy keto yellow squash casserole recipe has layers of roasted summer squash and creamy homemade cheese sauce. Together, they make an epic side dish that’s approachable for weeknight meals but worthy of special occasions (Hello, Thanksgiving!).

Cheesy Yellow Squash Casserole Recipe
Low Carb Squash Casserole
Sauteed Yellow Squash and Onion in Butter
Keto Summer Squash and Zucchini Gratin
Can you eat yellow squash on a low-carb diet?
What do you do with abundance of yellow squash?
What's the lowest carb squash?
Can you have squash on low-carb diet?

Cheesy Yellow Squash Casserole Recipe

This healthy keto yellow squash casserole recipe has layers of roasted summer squash and creamy homemade cheese sauce. Just 5 minutes prep + 5 ingredients.
Provided by: Maya Krampf
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 7

Ingredients:

3 lbs Yellow squash
2 1/2 tbsp Olive oil
3/4 tsp Sea salt ((divided))
3/8 tsp Black pepper ((divided))
2 3/4 cup Cheddar cheese ((shredded, divided))
3/4 cup Heavy cream
2 cloves Garlic ((minced))

Nutrition:

How to cook:

Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
Slice the squash into 1/4 inch slices. Toss the slices in the olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
Place the squash slices in a single layer on the lined baking sheet. Roast for 10-12 minutes.
Layer the roasted squash in a 9x13 baking dish.
In a medium saucepan, combine 2 1/4 cups cheddar cheese, heavy cream, garlic, 1/4 teaspoon sea salt, and 1/8 teaspoon pepper and heat over medium heat, until melted and smooth.
Pour the sauce over the squash and sprinkle the remaining 1/2 cup cheddar cheese on top.
Bake at 375 degrees F (190 degrees C) for 20-25 minutes until the casserole starts to bubble. Switch to broil for 2-3 minutes until the cheese begins to crisp and golden.

Notes: Keto Squash Casserole, Instructions · Preheat oven to 350F. · Place the sliced squash into a large pot. Add just enough water to cover squash. · Melt butter in a small

Tags:

cheesy yellow squash casserole recipe sauteed yellow squash and onion in butter yellow squash and onion in butter keto summer squash and zucchini gratin summer squash and zucchini gratin

Easy Low Carb & Keto Yellow Squash Side Dish Recipe That Tastes

How to make keto & low carb "corn on the cob" with yellow squash. This is an easy side Duration: 5:43

Best Squash and Zucchini Dish Ever!

#squashcasserole #squash #sidedish Ingredients: 1-2 Yellow Squash 1-2 Zucchini Chopped Duration: 12:57

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
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 7

Ingredients:

Nutrition:

How to cook:

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.

Notes: Keto Squash Casserole, The answer to this question depends on what kind of squash we're talking about. Varieties of summer squash, like zucchini or yellow squash, are pretty low in

Sauteed Yellow Squash and Onion in Butter

Sauteed onions and yellow squash in butter with garlic and salt and pepper. The perfect keto side dish for your keto dinner!
Provided by: Jenn
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 6

Ingredients:

2-4 yellow squash, very thinly sliced
1 large yellow onion, thinly sliced
¼ cup unsalted butter, (grass-fed, pasture-raised, if possible)
1 teaspoon minced garlic, optional
1 tablespoon white wine vinegar, optional
Pink Himalayan salt and freshly ground black pepper, to taste

Nutrition:

Calories: 126 calories

How to cook:

Place skillet over medium heat. Add butter and melt.
Add onion and stir once to coat with butter. Saute for ten minutes, stirring halfway. Do not stir continually.
Add squash and garlic, if using, and stir to coat with butter. Continue sauteing until onions are transparent and begin to be golden around the edges. Gently flip and stir every 5-10 minutes, taking care not to mash the squash as it becomes tender. If the vegetables start to stick to the pan, deglaze by adding a splash of water and scraping the bottom of the pan. The delicious fond morsels that come up from scraping will add to the flavor of the squash. Add salt and pepper to taste. Stir gently.

Notes: Zucchini & Yellow Squash Au Gratin, 2 Large Zucchini Squash, sliced · 2 Large Yellow Squash, sliced · 3/4 Cup Unsweetened/Unflavored Almond Milk · 2 Cups Smoked Gouda, grated · 1 tbsp.

Keto Summer Squash and Zucchini Gratin

There’s much to love about this dish, starting with layers of perfectly cooked squash intermingled with an irresistible herb-kissed cream cheese sauce. Adding flavor and crunch is a parmesan-pork panko topping. Together, they make an epic side dish that’s approachable for weeknight meals but worthy of special occasions (Hello, Thanksgiving!). With easy prep and just 10 minutes of cooking time, you can have a creamy, bubbly, golden-delicious meal or side in no time.
Provided by: Keto-Mojo
Yields: 8 servings
Cuisine: American,Gluten-Free
Number of ingredients: 10

Ingredients:

2 Tbsp plus 2 tsp olive oil, divided
3 medium zucchini (about 6 ounces each), sliced into ¼-inch-thick disks
3 medium yellow squash (about 6 ounces each), sliced into ¼-inch-thick disks
1 tsp onion powder
sea salt and freshly ground pepper
1 tsp dried thyme, oregano, or basil
1/2 cup heavy cream
4 oz cream cheese, cut into small pieces
1/2 cup grated Parmesan cheese, divided
2 Tbsp pork panko

How to cook:

Preheat the oven to 450°F (230°C). Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
Add the dried thyme, cream, and cream cheese and cook until thickened, 3 to 4 minutes. Remove skillet from heat; stir in 1/4 cup of the Parmesan.
Spoon the mixture into a shallow 2-quart baking dish.
In a small bowl, combine the remaining Parmesan cheese with the pork panko and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Sprinkle the squash with the Parmesan-panko mixture and bake until the top is golden brown and bubbling, about 10 minutes. Serve right away.

Notes: Pan Roasted Summer Squash Recipe, Another thing I love is how healthy this simple roasted summer squash dish is. Yellow squash is low in calories and low in net carbs. This makes