Squash Cauliflower Rice Casserole Recipe
Squash Cauliflower Rice Casserole is a low-carb and gluten-free recipe made with fresh yellow squash, onions, riced cauliflower, cheese and ground pork rinds. This satisfying comfort food dish easily fits into a healthy eating plan.
- 8 cups sliced yellow squash
- 1 cup chopped onion
- 1/2 cup chicken broth
- 2 cups cauliflower rice uncooked
- 1 cup shredded Cabot shredded cheddar cheese I used Cabot 50% reduced fat sharp cheddar
- 1 cup low-fat sour cream
- 1/4 cup freshly grated Parmesan cheese divided
- 1/2 cup pork panko *can also use gluten-free all-purpose flour
- 1 tsp sea salt
- 1/4 tsp pepper
- 2 lightly beaten eggs
Heat oven to 350 degrees.
Combine squash, onion and broth in a Dutch oven over high heat; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until tender.
Drain; partially mash with a potato masher.
To Dutch oven, add cauliflower rice, cheddar cheese, sour cream, 2 Tablespoons Parmesan cheese, 1/4 cup pork panko or bread crumbs, salt, pepper and eggs; stir gently.
Spoon mixture into a 9×13 baking dish sprayed with olive oil spray. Sprinkle with remaining Parmesan cheese and 1/4 cup pork panko. Bake for 30 minutes or until bubbly. Broil 1 minute, or until lightly browned.
Nutrition facts per serving:
Calories: 182; Fat: 9.6 grams; Carbs: 10.5 grams; Protein: 15.7 grams