My mother loves greens. She loves them a lot that I truthfully assume she might eat nothing however salad, daily, and be completely joyful. I, however, have by no means been an enormous veg eater, and that goes double for yellow squash (one in every of mama’s favorites). To be sincere, the summer time squashes are simply so mushy and blah that I’ve by no means cared for them. I eat them extra typically now, principally within the type of zoodles, however I typically simply don’t trouble.
This casserole is among the few exceptions. It’s creamy, however nonetheless hasn’t some texture and doesn’t make it into the mushy class, plus it’s tacky and form of splendidly flavorful. I based mostly it, largely, on Paula Deen’s previous squash casserole recipe, which I did truly get pleasure from within the earlier than-keto occasions. Obviously, there are some ingredient modifications (no Ritz crackers to be discovered right here!), and I needed to be a bit of inventive in doing so, however total I feel I’ve received the flavour and texture fairly darned shut. It’s tasty sufficient that my mush-averse husband totally enjoys it each time it grace so our desk.
Description
6 NET carbs per serving
Ingredients
- 32 oz (907 g) yellow summer time squash, rinsed and reduce into 1/8″ rounds
- 6 tbsp (3 oz/ 85 g) salted butter, divided
- 1 oz (28 g) onion, finely diced
- 1 tsp Seasoned Salt
- 1/2 c (4 fl oz/ 118 ml) bitter cream
- 1/4 c (2 fl oz/ 59 ml) heavy cream
- 4 oz (113 g) sharp cheddar cheese, shredded
- 1 oz (28 g) crushed pork rinds (for a vegetarian possibility, use almond flour)
- 1 oz (28 g) grated parmesan cheese
- 1 tsp dried parsley
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 350 levels F and put together a casserole dish.
- In a big skillet, soften 3 tbsp. the butter over medium warmth.
- Once the butter is scorching and foamy, add the squash and onions to the skillet.
- Cook the squash over medium warmth till very mushy, about 10 minutes.
- Pour the squash right into a colander to empty.
- After any liquid has drained off, put the squash right into a tea towel and squeeze as a lot extra moisture out as you may. Set apart.
- In a big bowl, mix bitter cream, heavy cream, and Seasoned Salt.
- Add the squash and shredded cheddar to the bitter cream combination and blend nicely to mix. Transfer combination to the casserole dish and clean out the highest.
- In a small bowl, mix the crushed pork rinds, parmesan, dried parsley, and garlic powder. Melt the remaining 3 tbsp butter.
- Sprinkle the pork rind combination evenly excessive of the casserole, then drizzle with melted butter.
- Bake the casserole at 350 levels F for 30-35 minutes, till it’s bubbly and the topping is flippantly browned and crispy.
- Remove from the oven and let stand 5-10 minutes earlier than serving scorching.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 356
- Fat: 32.1 g
- Carbohydrates: 7.8 g (see Description for NET carbs)
- Fiber: 1.8 g
- Protein: 11.3 g
Keywords: Squash casserole, summer time squash
