Low-Carb Creamy Squash Casserole

This is a favorite of mine, especially in the summer when our garden is producing squash, but since we're in the middle of winter and a snow storm at that, this will have to do for dinner tonight! (Cause I just happened to buy squash...)

Nashville got about 8 inches of snow this weekend, and we've been loving it! 

Anyways here's the recipe.

Low-Carb Creamy Squash Casserole

Ingredients

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!