Prep 15 mins
Cook 40 mins
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.
- 1 lb yellow squash (2-3 med)
- 1⁄2 onion, chopped
- 1 garlic clove, minced
- 1⁄2 cup mayonnaise
- 1 cup shredded cheese
- 1 egg
- nature's seasoning
- 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.
Five stars for easy and for flavor. The directions I think need to be adjusted for those NON cooks. First, peel the squash or not. I didn't, and wouldn't but my friend who was cooking me thought you should, she is a non cook. Second, why would you steam garlic. I simply pan sauteed the squash, onion and garlic on medium heat with just a little butter to soften. Same result. Third, mention the type of cheese or suggest one. I used a mix of monterey jack and cheddar, but there are many options which can really change the final flavor of the dish. Fourth, Onion ... how much, what size, 1/2 could be golf ball size to softball. I used a medium sized onion, but you may want to mention that Last ... Natures Seasoning? I know what you meant but many people don't. An all purpose or Ms. Dash or something similar. Try to give some alternatives for people to use. I also added additional salt and pepper. But I really enjoyed the flavor, as I am a big squash fan. It was very tasty and unique which I enjoyed. Again, loved the dish, but the recipe for a non cook I think needs to be more detailed. Thx for sharing
This was a delish low-carb side dish! My whole family enjoyed it. I added diced green chiles for an extra kick, it was fantastic!
Excellent recipe! My husband was skeptical when I mentioned the mayo. In the end he said he could eat the whole pan by himself! It is a great low carb way to enjoy squash casserole! Thanks!