This keto squash casserole recipe helps make getting all your veggie servings in delicious and easy!
Creamy and full of flavor, think butternut squash soup and zucchini lasagna.
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 keto 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 keto 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!:
Best Ingredients To Use & Why
This is one of many great keto yellow squash casserole recipes, and we use a few special ingredients to keep carbs in squash low, even though it tastes every bit as good as the carby original.
Yellow squash – These versatile veggies (actually, fruit!) yellow squash nutrition 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 keto 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.
I can’t imagine having any leftovers from this decadent keto 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 keto 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 keto squash casserole recipe:
- Add more vegetables. Sub some of the summer squash for a myriad of squashes, like zucchini (try zucchini casserole) or butternut. Cauliflower is another subtle tasting veggie that’d be easy to sneak in for another healthy yellow squash recipes.
- Add meat. Turn this into a keto chicken casserole by adding in some cooked meat. You could also try adding some ground beef as the base for this recipe is similar to my keto cheeseburger casserole.
- Make it spicy. If you want a bit more heat, you can always add more, or throw in a bit of cayenne!
- Use different kind of cheese. Try mozzarella for lasagna vibes (or try my cabbage lasagna ), pepper jack for something with a little zest, or any meltable cheese you have on hand.
- Add sour cream. Want to try a squash casserole with sour cream? Try adding a little sour cream as this recipe is suuuper easy to customize!
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Keto Squash CasserolePrint Recipe Pin Recipe
- 2 Tablespoons Unsalted Butter
- 4 Cups Yellow Squash sliced
- 1/2 Cup Chopped Onion
- 4 Cups Pork Rinds about 1 cup crushed
- 1 Cup Sharp 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 Kosher Salt
- 1/2 Teaspoon Black Pepper
- Preheat oven to 400 F.
- Melt unsalted butter (2 tablespoons) in a large skillet over medium heat.
- Add chopped onions (1/2 cup) and saute for 8 minutes. Stir constantly.
- Add sliced yellow squash (4 cups) and water (1/4 cup).
- 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 (4 cups) 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 shredded cheese (1 cup) and set aside.
- In a medium bowl, whisk eggs (2), heavy cream (1/2 cup), xanthan gum (1/2 teaspoon),tabasco (1/2 teaspoon) *if using*, salt (1 teaspoon) and black pepper (1/2 teaspoon) 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!
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- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!