Based on a favorite family recipe from the southern side of my family, this has become a go-to choice since we went low carb and Brian started liking vegetables. I’m not going to get him in trouble for putting that out there, am I? I don’t want to hurt his street cred or anything…
Recipe and step-by-step instructions below the fold
Low Carb Squash Casserole
Two medium yellow squash
1/2 medium onion
2 tbsp. unsalted butter
Salt and pepper to taste
2-3 tbsp. sour cream
1/4 c. crushed nut crackers*
2 tbsp. unsalted butter, melted
Preheat oven to 350 degrees.
Cut squash into 1″ pieces and slice onion thickly. Steam vegetables until you can easily cut onion with a fork.
Transfer veggies to a strainer and mash lightly with a fork. Add 2 tbsp. butter, and salt and pepper to taste. Let stand until veggies are cool.
Return veggies to pan (or use a separate bowl if you’re fond of washing dishes) and stir in sour cream. The key is not to use too much sour cream — it should just coat the veggies fully.
Butter a small casserole dish.
Transfer the veggie mixture to the buttered dish.
Stir together melted butter and crushed nut crackers* and sprinkle atop casserole.
Bake at 350 degrees for 30 minutes, uncovered.
*We often have leftover/broken crackers made with almond meal hanging around the kitchen, and this is the best substitute for the Ritz crackers my mom used to use (!). We didn’t happen to have any the day Brian made this, so what you see is actually crushed pork rinds instead. He liked it, I did not. Experiment and see what you like.