Low Carb Yellow Squash Casserole

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups peeled and cubed yellow squash
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup finely chopped raw almonds
• 1 cup shredded Colby-Monterey Jack cheese, divided
• 1/2 cup heavy whipping cream
• 2 eggs
• 1/3 cup coarsely chopped roasted, salted almonds

Directions

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

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.

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 9×13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

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