Cauliflower Squash Casserole

A low-carb and gluten-free recipe made with fresh yellow squash, onions, riced cauliflower, and shredded cheddar cheese.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 164kcal

Author Amee

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 20-25 minutes or until tender.
Drain well, pressing out any excess liquid then partially mash with a potato masher.
To Dutch oven, add cauliflower rice, cheddar cheese, sour cream, 2 Tablespoons Parmesan cheese, ¼ cup pork panko or GF panko 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 ¼ cup pork panko. If you're using panko bread crumbs, give them a spritz of olive oil spray to moisten (or toss with a little melted butter). Bake for 30 minutes or until bubbly. Broil for about a minute, or until lightly browned, watching carefully so it doesn't burn.

Rice your own cauliflower. These days, you can readily find raw riced cauliflower in the produce section of grocery stores, but it's also super easy to make using a food processor. Simply pulse the cauliflower until it resembles the size and texture of rice.

Drain excess moisture. Since squash contains a lot of water, it's critical that you drain excess moisture after cooking it to prevent a watery casserole. Simply place the cooked squash in a colander and allow it to drain thoroughly, pressing out any excess moisture with the back of a spoon, before assembling the casserole.

Let it rest. Resist the temptation to dig in immediately and give it a few minutes to cool slightly. This allows the flavors to meld together and the casserole to set, resulting in a more cohesive dish with better texture.

To make ahead, follow the recipe instructions and assemble the casserole the day before, but don’t bake it. Instead, cover the dish and keep it in the fridge until you are ready to bake it. You can also bake it the day before and then reheat it in the oven before serving.