This low carb squash casserole recipe helps make getting all your veggie servings in delicious and easy!
Creamy, with a bit of crunch, this is sure to be one of your favorite low carb dinners.
This low carb side dishes secret ingredient is velvety yellow squash. Like a lot of low carb recipes, this one has a trick – instead of using crackers, I sub in crispy and salty pork rinds for that blissfully crunchy top layer!
I love to make my low carb casseroles taste like the comfort food that they are, and this one is scrumptious! Let’s dive in!
This low carb squash casserole recipe is a delicious and easy side dish!
- Just 2 dishes – unless you use a dutch oven… then you’re down to 1!
- Ready and on the table to serve in just over 30 minutes!
- Comforting, cozy flavors and textures that remind you of home – without the carbs!
This low carb squash casserole recipe almost makes itself! Still, here are some tips to make sure it’s as easy to make as it is to serve and eat!
This is one of many great keto yellow squash recipes, and we use a few special ingredients to keep it low carb, even though it tastes every bit as good as the carby original.
Yellow squash – These versatile veggies (actually, fruit!) are low in calories and high in vitamin C and folate. When picking out yellow squash, choose small, firm fruit that are free of blemishes.
If you can’t find yellow squash, you can always sub in zucchini, or even spaghetti squash for a spaghetti squash casserole!
Pork rinds – These are made from fried pig skins. They work beautifully in dishes like this one as a crunchy topping in place of crackers or bread crumbs.
Xanthan gum – This is a thickener that is often used in recipes where traditional flour is subbed out — it thickens sauces in a fraction of the amount! So you can use less, and save loads of carbs.
Tools To Make
Just the basics are required for this effortless low carb squash casserole recipe!
- Skillet – you’ll need a big one with a firm-fitting lid that will let you saute your onions, PLUS, will fit your squash to steam and get it nice and soft.
- Casserole dish – You’ll want a good-sized pan for this hearty dish. I like to use a large oven-safe pan (like a Le Crueset) to cook my veggies so I can make this all in one dish! But you can also use a 9×9 inch square baking pan.
I can’t imagine having any leftovers from this decadent low carb squash casserole recipe, but if you do have any, store them in an airtight container in the refrigerator.
Reheat in the microwave — or the oven or toaster oven for a crispier top layer.
Can You Freeze This?
You can definitely freeze this low carb squash casserole recipe, simply make sure it’s stored in an airtight container.
Thaw in the fridge and reheat like above. If you want to freeze before you bake it, assemble and wrap it in a good amount of freezer foil. When you’re ready to cook, thaw the casserole in the fridge, then bake as directed, for a mouth-watering side dish ready to go!
Looking to mix it up? Here are some great ways to customize this low carb squash casserole recipe:
How Can I Add More Veggies?
If you wanted to add in more veggies, you could sub some of the summer squash for a myriad of squashes, like zucchini or butternut. Cauliflower is another subtle tasting veggie that’d be easy to sneak in for a cheesy, loaded cauliflower casserole.
Other than that, I’d stick to squash and allow it to be the velvety star!
If you’re looking for more veggie-based low carb casseroles…
Can I Use Different Kinds of Cheese?
I LOVE the cheddar in this recipe, but if you’re craving something a little different, swap it out!
Can I Add Meat To This Casserole?
Looking to add some protein into the mix?
Turn this into a low carb chicken casserole or a ground chicken casserole by adding in some cooked meat. You could also try adding some canned tuna, as the base for this recipe is similar to my low carb tuna casserole.
I’d skip ground beef due to its strong flavor — Opt for a low carb meatloaf recipe instead.
Can I Make This Casserole Spicy?
There’s a little bit of tabasco in this low carb squash casserole, but not enough to add any sort of a kick (it adds depth and flavor to the cream-based sauce). If you want a bit more heat, you can always add more, or throw in a bit of cayenne.
Low Carb Squash Casserole
- 2 Tablespoons Butter
- 4 Cups Yellow Squash sliced
- 1/2 Cup Chopped Onion
- 4 Cups Pork Rinds
- 1 Cup Cheddar Cheese shredded
- 2 Eggs beaten
- 1/2 Cup Heavy Cream
- 1/2 Teaspoon Xanthan Gum
- 1/2 Teaspoon Tabasco optional, not spicy but enhances flavor!
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- Preheat oven to 400 F.
- Melt butter in a large skillet over medium heat.
- Add onions, and saute for 8 minutes. Stir constantly.
- Add squash and 1/4 cup of water.
- Cover and steam the veggies for about 5 minutes -- you'll know they're done once the squash is fork-tender.
- Meanwhile, add the pork rinds to a large resealable bag.
- Hit the bag with a rolling pin to crush the pork rinds, until they resemble small "bread crumbs".
- Combine with the cheese, and set aside.
- In a medium bowl, whisk the eggs, heavy cream, xanthan gum, tabasco (if using), salt and pepper together.
- Stir in half the pork rind/cheese combo, along with the squash and onions.
- Pour into a casserole dish (I used a 9" round casserole dish).
- Top with remaining cheese and pork rinds.
- Bake in preheated oven for 25 minutes, or until the top is golden brown.
- Allow the casserole to cool before slicing, and enjoy!
With their ease and deliciousness, it’s no wonder healthy casseroles are the star of our weeknight dinners. Need some more options? Check out these tasty dishes!
- Low Carb Cheeseburger Casserole. It’s easier to eat AND you don’t need a grill, win win!
- Low Carb Pizza Casserole. Two of the world’s finest things combined.
- Low Carb Shepherd’s Pie. Hearty family fave!
- Low Carb Breakfast Casserole. You won’t even miss the potatoes once you try this bad boy!
- Zucchini Enchiladas. Enchilada without the tortilla, genius!
This mouth-watering low carb squash casserole is bound to become a family favorite. Comment below with your thoughts on this healthy yellow squash dish!