This easy low-carb keto squash casserole recipe comes together quickly and is so tasty. Instead of cheese, the yellow squash mixture is topped with a mix of butter and pork rinds for a satisfying golden crust!
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I wanted to try a different type of keto yellow squash recipe. I was looking for something without cheese that would be really easy to make.
At the time, I also happened to have a ton of summer squash in my garden. That’s how the idea for this recipe came together!
This keto squash casserole uses a butter and pork rind topping. It gives the dish a nice golden top with a satisfying crunch.
And like I mentioned, I wanted a dish that was super easy to make. This simple recipe was just what I’d hoped for.
Ingredients
There's not a lot of ingredients needed to make this low carb casserole. In fact, you may already have all you need.
Summer squash
I used yellow squash but you can use summer zucchinis if you prefer. You can even use yellow zucchini.
Eggs
You'll need a few beaten eggs as they are the binder in this yellow squash casserole recipe.
Cream
For added fat and flavor, use either heavy cream or heavy whipping cream.
Seasonings
I like to season this keto squash casserole with minced onion, salt, and pepper. Fresh onion or onion powder can also be used and you can sprinkle in some garlic powder too.
Pork rinds
Crushed pork rinds are used for the crunchy topping.
Instructions
First, you need to mash up boiled sliced yellow squash and mix in everything except the butter and pork rind topping. A food processor or blender is the best way to get the ingredients combined well.
Then transfer to a baking dish, sprinkle on crushed pork rinds, and drizzle with melted butter. A 9-inch pie pan is a great size dish to use for the casserole. Finally, the low carb squash casserole is baked for about an hour.
How easy is that? Just wait until you find out how delicious this simple keto squash casserole is, too!
FAQs
One cup of yellow squash has about 3.8 grams of total carbohydrates and 1.2 grams of fiber. This means there are only 2.6 grams of net carbs in a cup of yellow squash, making it very keto friendly.
If you’re looking for a low carb squash, a variety of summer squash will be your best bet. Summer squash includes the yellow squash you find in this recipe. It also includes zucchini, which has similar nutrition to yellow squash.
You want to be more careful with winter squashes like butternut, acorn, or pumpkin. One cup of butternut squash, for example, has 13.2 net carbs.
Spaghetti squash is a popular low carb vegetable for replacing pasta. One cup of spaghetti squash has 5.5 net carbs, so it’s in the middle of summer and winter squashes. It’s great in moderation, like in this Instant Pot spaghetti squash with meat sauce recipe.
Why you'll love it
If you’re looking for a tasty and satisfying dish, this keto squash casserole recipe is one you have to try! Not only is it delicious, but it’s also so good for you. Did I mention that this is a gluten free squash casserole too?
This low-carb side dish is a great recipe to feed the whole family or to have easy meals ready throughout the week!
Related recipes
Looking for more easy keto friendly casserole recipes. Check out a few of my summer favorites:
- The Chicken Zucchini Casserole with tomatoes is my family's favorite way to use up our garden vegetables.
- If you get tons of tomatoes in your garden, you must try making a Tomato Casserole with them!
- Shredded Zucchini Casserole is a perfect way to serve a bumper crop of this popular green summer squash.
- Keto Taco Casserole uses yellow squash in place of tortillas for the layered baked dish.
- Brussels Sprouts Casserole adds in bacon and a creamy cheese sauce for an easy one pot meal.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Squash Casserole (Low Carb and Gluten Free)
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: August 29, 2010... Last Updated: March 25, 2020
Jen Fernandez
Made this last night and it was delish! I added shredded parm to the flavored pork rind mix and cheddar cheese to the squash mix. Sooooo good! Will be making again and again.
Lisa
Oh my gosh, this is delicious! It tastes just like the southern squash casserole that I remember. This one is a keeper and I'll be making it often. Low carb yum has the best recipes! 🙂
Lillian
I wonder if I could use ground flax seeds in place of the pork rinds to make it kosher?
Lisa MarcAurele
It should work, but I haven't tried it myself to say for sure.
Cathy
Fantastic! Made for my dieting husband for a Fathers Day Meal... he loved it. I added:
1/4 C Parmigiana Cheese
1/4 t Poultry Seasoning
1/4 C green bell pepper
Smelled delicious cooking, took 45- 1 hour
Madonna
Made this tonight, probably won’t again. Don’t know what happened, but we weren’t impressed.
Christine
Just made this; doubled the recipe, and we LOVED it... will definitely make this a weekly favorite!!! I sprinkled about a cup of cheddar cheese on top of the pork rinds, which made even my picky husband eat it without hesitation (he hates veggies!)
Lisa
Thanks for the reminder about this tasty recipe. It's one of those that has gotten lost on the blog. I just added it to my recipes to make list!
Melanie
Is this for a 9x9 inch baking dish?
Lisa
I used a 9-inch round pie pan. So, a 9x9 would be slightly larger.
Laura
I did a search for low carb squash recipes and came upon this. Amazingly, I had everything in the house. Even more amazingly, this was phenomenally good! Hubby and I both loved it and we will definitely be adding it to our repertoire. Thanks so much!
Lisa
You're welcome Laura! Glad you both enjoyed this casserole.
Nancy
Do you have a low calorie or dairy free variation?
Lisa
You could try a low calorie sub for the heavy cream and butter. Almond milk or coconut milk beverage would be good replacements for the cream. There are some lower cal dairy free subs for butter that you could try.And, you don't have to use the pork rinds. I have seen vegetarian pork rinds. You could even use crushed veggie chips.
Shannon
What kind of cream? Half 'n half? Whipping? Any idea of a suitable sub?
I'm new at this and want to follow your recipe to the letter.
Lisa
It's always heavy cream for low carb!