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."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
55mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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.

Questions & Replies

  1. I have fresh squash and would love to freeze this casserole. How do you think it will freeze?
     
  2. Please tell me how many carbs are in a single serving.
     
  3. does it matter what type of squash you use?
     
  4. Do I have to use that much Mayo?
     
  5. I want to make this but don’t have onion, can I use minced onion?
     
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Reviews

  1. 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
     
  2. Wonderful!!! Go easy on the onions if they are strong. Don't need to peel the squash and can cook in microwave. Casserole is better chopped up so there is some texture vs. pureed as in original recipe unless you want it mushee. Butter the casserole and can add in a dollop of sour cream and a few crushed saltines.
     
  3. Delicious!! Just saute squash garlic and onions in saucepan first and proceed with recipe! Tastes sooo good!
     
  4. Great taste...was NOT a fan of the texture. Next time I will not puree this. Just cook the squash and onion on stove top w/ oil and seasonings and give a quick mash and toss with mixture to bake. Otherwise it was the consistency of grits.
     
  5. For those who like a more "paleo" twist, you can use all organic, free range ingredients. Like many other of the reviewers, I opted to sautee rather than steam the vegetables. I used organic ghee, which is clarified butter used in Indian cuisine. It imparts a rich flavor. You can also use organic coconut oil and or bacon drippings from free range swine. In fact, I think next time I'm going to add slightly crumbled free range organic bacon to it. It will likely give it a breakfast-like flavor. I can also imagine it with other additions like diced free range chicken and/or organic asparagus. Also, since paleo/ketogenic dieters don't use sugar, I use sugar-free organic mayonnaise. In sum, it's a great low-carb base recipe--with plenty of wriggle room to experiment with different ingredients. One caveat: I think food processing everything makes it too mushy. It can be done better just slicking the veggies really thin--maybe mashing them with a potato masher. Either way, you can get really creative with this one without screwing it up!
     
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Tweaks

  1. Delicious! The only "tweak" I used was I DID NOT puree the squash and it was perfect!
     
  2. Absolutely delicious comfort food and low carb to boot! This recipe is a winner and one that I will definitely make again. I pretty much followed the recipe as directed with the only changes being that: 1) I used garlic powder instead of fresh garlic. 2) I sauteed the onions in olive oil first 3) and I cut up the squash into medallions which I then steamed in the microwave for 3 minutes before putting them in the blender. 4) I also sprinkled a little parmesan cheese on the top of the dish. Delicious!
     

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