Clean Eating Summer Squash Casserole
Clean Eating Summer Squash Casserole requires around 45 minutes from start to finish. This gluten free, dairy free, and whole 30 recipe serves 8 and costs $1.14 per serving. This side dish has 190 calories, 8g of protein, and 15g of fat per serving. 34 people have tried and liked this recipe. Head to the store and pick up yellow summer squash, zucchini, garlic cloves, and a few other things to make it today. It is perfect for The Fourth Of July. It is brought to you by The Gracious Pantry. With a spoonacular score of 37%, this dish is rather bad. If you like this recipe, you might also like recipes such as Clean Eating Butternut Squash Casserole, Clean Eating Butternut Squash Casserole, and Clean Eating Stuffed Peppers {Clean Eating Freezer Meals Cookbook Giveaway}.
Servings: 8
Ingredients:
4 cups yellow summer squash (sliced)
4 cups zucchini (sliced)
1/2 cup yellow onion (chopped small)
6 medium garlic cloves
2 tbsp. oil
1/2 tsp. ground black pepper
2 tsp. ground nutmeg
1/2 tsp. dried sage
3/4 cup almond milk (unsweetened)
1 large egg
1 cup almond flour (or low carb baking mix - see link above)
1/4 cup raw hemp seeds (hemp hearts
salt to taste at serving
Equipment:
mixing bowl
whisk
casserole dish
Cooking instruction summary:
Instructions Roughly chop the garlic and onions. Saut the onions in the oil until translucent, then add the garlic and saut for one more minute. Slice the squash to about a 1/4 inch thickness. Keep the thickness uniform for even baking. In a mixing bowl, combine the spices, almond milk, egg and almond flour which a whisk. Then whisk in the onions and garlic. Oil a casserole dish and begin layering the squash with the onion mixture. Top with the raw hemp seeds and bake at 350 F. for about 50 minutes or until the squash is soft and cooked through. Allow to cool slightly and serve. Salt and pepper to taste.
Step by step:
1. Roughly chop the garlic and onions.
2. Saut the onions in the oil until translucent, then add the garlic and saut for one more minute.
3. Slice the squash to about a 1/4 inch thickness. Keep the thickness uniform for even baking.
4. In a mixing bowl, combine the spices, almond milk, egg and almond flour which a whisk.
5. Then whisk in the onions and garlic.
6. Oil a casserole dish and begin layering the squash with the onion mixture.
7. Top with the raw hemp seeds and bake at 350 F. for about 50 minutes or until the squash is soft and cooked through.
8. Allow to cool slightly and serve.
9. Salt and pepper to taste.
Nutrition Information:
covered percent of daily need
