1 1/2 pounds yellow summer squash, sliced
1 small onion, chopped, 2 1/2 ounces
4 ounces sharp cheddar cheese, shredded
1 egg, beaten
2 tablespoons mayonnaise
1 teaspoon granular Splenda
1/2 teaspoon salt, or to taste
In a large pot, cook the squash in boiling salted water to cover just until tender, about 8-10 minutes. Drain well and press between paper towels to remove the excess moisture. Meanwhile, in a small skillet, sautÚ the onion in butter until tender. Remove from the heat and stir in all but the squash. Combine everything in a greased 1 1/2 quart baking dish. Bake at 350║ 30-40 minutes or until set and the top is bubbly and starting to brown.
Makes 4-6 servings
Can be frozen
Per 1/6 Recipe: 272 Calories; 22g Fat; 11g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 181 Calories; 15g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This came from Southern Living magazine and really needed very little tweaking to make it low carb. I liked this very much. The original recipe only called for 2 ounces of cheese, but that didn't look like enough to me so I put in 4 ounces. Also, there was no mention of salting the cooking water for the squash and I think that is necessary and did salt mine. Even so, I still think it needs a bit more than the 1/2 teaspoon of salt called. Make sure that you drain and dry the squash as well as you can to keep the casserole from coming out watery. I also suggest letting the top get nicely browned.
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