Anyways here's the recipe.
Low-Carb Creamy Squash Casserole
3-4 yellow squash, thinly sliced
1 cup sour cream
1 1/2 cups shredded cheddar cheese, save some to sprinkle on top at the end
1/2 block cream cheese, softened
1/2 stick of salted butter, cubed
1/4 cup half-n-half
1/4 cup green onions, chopped finely
1/4 cup fresh parsley
1 tsp salt (maybe a little more)
1 tsp ground pepper
2 tsp garlic powder
Optional: Instead of slicing the squash, you could use a vegetable spiraler...I'm kicking myself that I didn't try this!
I will next time though!
First, slice or spiral up your squash and bring to a boil in some salted water. Don't boil for long at all...just get it hot then drain.
In a bowl, add all your other ingredients. If you don't have time to wait for the cream cheese to "soften" then microwave for about 30 sec in a microwave safe bowl. Dump the drained squash on top of your ingredients and start mixing it up gently...I use a silicone spatula. Make sure the cream cheese is blended in well.
Now grease a 13"x9" baking dish and pour in mixture. Bake at 350• for about 25-30 minutes, until bubbly. Then add the rest of your cheese and bake another 5-10 minutes until your cheese is good and melted. Enjoy!