Recipe Details
Ingredients
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1tablespoonolive oil
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1teaspoonbutter
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1smallonion, chopped
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2clovesgarlic, minced
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4cupspeeled and cubed yellow squash
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1teaspoonkosher salt
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½teaspoonfreshly ground black pepper
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⅓cupfinely chopped raw almonds
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1cupshredded Colby-Monterey Jack cheese, divided
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½cupheavy whipping cream
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2largeeggs
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⅓cupcoarsely chopped roasted, salted almonds
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
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Mix raw almonds and 1/2 cup shredded cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9×13-inch casserole dish; top with remaining shredded cheese and roasted almonds.
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Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories228 | |
% Daily Value * | |
Total Fat 20g |
25% |
Saturated Fat 9g |
43% |
Cholesterol 85mg |
28% |
Sodium 419mg |
18% |
Total Carbohydrate 7g |
2% |
Dietary Fiber 3g |
9% |
Total Sugars 1g |
|
Protein 9g |
17% |
Vitamin C 7mg |
7% |
Calcium 59mg |
5% |
Iron 1mg |
6% |
Potassium 255mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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