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low carb yellow squash casserole

4.7

(211)

www.allrecipes.com
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Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 8

Cost: $6.26 /serving

Ingredients

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Instructions

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Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.

Step 3

Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

Step 4

Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

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