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gluten free squash casserole

Keto Squash Casserole (Low Carb and Gluten Free)

Course: Main Course
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 242
Author: Lisa MarcAurele
This summer squash casserole is made without cheese. Low carb eggs hold it together. It's topped with a mix of butter and pork rinds.
Print Recipe

Ingredients

  • 4 cups yellow summer squash , mashed
  • 3 eggs , beaten
  • 1 tablespoon dried minced onion
  • ¼ cup heavy cream
  • ¼ cup butter , melted
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon dried parsley
  • ½ cup crushed pork rinds

Instructions

  • Heat oven to 375 degrees F.
  • Boil sliced squash until tender. Drain thoroughly. Mash. Add eggs, onions, cream, salt, pepper and parsley to squash. Mix well. Pour in baking dish. Sprinkle with crushed pork rinds. Melt butter. Drizzle over pork rind topping.
  • Bake at 375°F for about one hour or until top is browned.

Notes

Cheese can be added if desired.

Nutrition

Serving: 1slice | Calories: 242 | Carbohydrates: 3g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 140mg | Sodium: 639mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 18.2mg | Calcium: 30mg | Iron: 0.7mg

Additional Info

Net Carbs: 2 g | % Carbs: 3.4 % | % Protein: 27.4 % | % Fat: 69.2 % | SmartPoints: 8
Values 
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    [calories] => 242
    [carbohydrates] => 3
    [protein] => 16
    [fat] => 18
    [saturated_fat] => 9
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 1
    [cholesterol] => 140
    [sodium] => 639
    [potassium] => 255
    [fiber] => 1
    [sugar] => 2
    [vitamin_a] => 650
    [vitamin_c] => 18.2
    [calcium] => 30
    [iron] => 0.7
    [serving_unit] => slice
)

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