Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Yellow Squash Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sarah Criddle
  • Cook Time: 35
  • Total Time: 35 minutes

Description

A delicious low carb, gluten free version of this Thanksgiving classic!


Ingredients

Scale
  • 4 large yellow summer squashes chopped into chunks
  • 1/2 an onion chopped small
  • 1 medium carrot grated (this is optional)
  • 1/4 cup of butter
  • 1 8oz package of 1/3 less fat cream cheese
  • 1/4 cup half & half or heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp poultry seasoning
  • 2 cups of cheddar cheese
  • salt & pepper to taste
  • Filling & Topping
  • 1 1/2 cup of almond flour
  • 1/2 cup of parmesan cheese
  • 2 tbsp. melted butter
  • 1 tbsp. THM Gentle Sweet (or 1/2 tbsp. Truvia, or 2 tsp THM Sweet Blend, more for Xylitol or Erythitol)
  • 1 tsp Italian Seasoning

Instructions

  1. Chop all vegetables.
  2. In a sauce pan, place the butter on medium and allow to melt and heat up.
  3. Mix in the squash and onion.
  4. Cook down for 5 to 7 minutes on medium.
  5. Add in the cream cheese & cream or half and half.
  6. Stir till melted and combined.
  7. Add in seasonings and mix.
  8. Add cheese and carrots.
  9. Preheat oven to 375 degress.
  10. Mix together the Filling and Topping ingredients.
  11. Reserve 1/2 a cup for the topping.
  12. Mix in the other part into the squash mixture.
  13. Place in a 2 quart baking dish.
  14. Sprinkle with the remaining topping.
  15. Bake for 30-45 minutes

Notes

  • The Carrot is optional. I like the taste of it but it’s optional.

Nutrition

  • Serving Size: 8