Cheesy Yellow Squash Casserole Recipe
This healthy keto yellow squash casserole recipe has layers of roasted summer squash and creamy homemade cheese sauce. Just 5 minutes prep + 5 ingredients.
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Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes 
Ingredients
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Get It NowInstructions
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
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Slice the squash into 1/4 inch slices. Toss the slices in the olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
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Place the squash slices in a single layer on the lined baking sheet. Roast for 10-12 minutes.
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Layer the roasted squash in a 9x13 baking dish.
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In a medium saucepan, combine 2 1/4 cups cheddar cheese, heavy cream, garlic, 1/4 teaspoon sea salt, and 1/8 teaspoon pepper and heat over medium heat, until melted and smooth.
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Pour the sauce over the squash and sprinkle the remaining 1/2 cup cheddar cheese on top.
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Bake at 375 degrees F (190 degrees C) for 20-25 minutes until the casserole starts to bubble. Switch to broil for 2-3 minutes until the cheese begins to crisp and golden.
Recipe Notes
Serving size: 1/12 of entire casserole
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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