This healthy keto yellow squash casserole recipe has layers of roasted zucchini and homemade cream cheese sauce. It only takes 5 minutes to prepare + 5 ingredients.
The complete ingredients + instructions are on the final recipe card. Before you scroll or jump down, Don’t miss the useful tips in the post!
Free print: low-carb and keto food list
This article may contain affiliate links, which helps to keep this content free. (Full disclosure)
This yellow pumpkin casserole recipe is a delicious and delicious way to enjoy pumpkins that go crazy every summer! It is made from basic ingredients (only 5 types!) and can be prepared in just a few minutes. Simply roast the pumpkin, homemade cheese sauce, and then roast the cheese pumpkin casserole. simple! Moreover, this healthy keto summer squash casserole is naturally low in carbohydrates.
If you like a healthy pumpkin casserole recipe like this, but there are a bunch of green zucchini you can use, you can make the same recipe with zucchini, or try Zucchini Baked. Or if you have more yellow pumpkins to use up, try Fill the summer squash boatOr use yellow squash instead of zucchini in my recipe Grilled zucchini, Zucchini Roll, Or Tomato Zucchini Bread. These two types of zucchini can be interchanged in almost any recipe.
What is roasted yellow pumpkin casserole?
This low-carb summer squash casserole recipe consists of layers of roasted yellow squash, then topped with homemade cheese sauce and roasted together until a bubbling golden brown.
Why you will love this yellow squash casserole recipe
- Fine taste, cheese flavor
- Soft pumpkin and cream cheese sauce
- Just a few simple steps
- Simple, common ingredients
- It only takes 5 minutes to be ready
- Only 3.4 grams of net carbs per serving
Zucchini Casserole Ingredients
This section explains how to choose the best ingredients for yellow pumpkin casserole, the role of each ingredient in the recipe, and the alternative options. For measurement, please refer to the recipe card below.
- squash – I used yellow squash, but you can also use zucchini!
- olive oil – Use extra virgin olive oil.
- Shredded cheese – I used cheddar cheese, but any cheese you like will do.Try Switzerland, Gruyere or others Keto Cheese.
- Heavy cream – This will make a rich and thick cheese sauce. Do not replace it with half and half or other keto milk, because the sauce will be too runny. If you are allergic to milk (but cheese is fine too), you can replace the cream with full-fat coconut milk.
- garlic – Use fresh garlic or canned garlic, either.
- Sea salt and black pepper
How to make a pumpkin casserole
This section shows how to cook a pumpkin casserole with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.
- Roasted pumpkin. Cut the yellow pumpkin into 1/4-inch slices and season with olive oil, sea salt, and black pepper. Bake for 10-12 minutes.
- Make cheese sauce. In a saucepan, combine cheddar cheese, heavy cream, garlic, sea salt, and black pepper. Heat until melted and smooth.
- gather. Spread roasted pumpkin on the baking tray. Pour the sauce on the pumpkin and sprinkle the remaining cheddar cheese on top.
- bake. Bake the tomato squash casserole until it starts to bubble, then bake for a few minutes until golden.
Frequently asked questions
What do you use a lot of yellow pumpkins for?
You make the best yellow pumpkin casserole, of course! This casserole is delicious, but it is also a great way to consume some pumpkins in your garden.
Why is my pumpkin casserole water?
Because pumpkin is made up of a lot of water, it releases a lot of water when it is cooked. This is why we roast the pumpkin ahead of time so that the water can be released without making your yellow pumpkin casserole watery.
Is yellow squash casserole ketone?
Yes, this healthy roasted yellow pumpkin casserole is ketone and low carb.
The complete nutritional statistics can be found under the recipe card, but each serving contains only 3.4 grams of net carbohydrates.
Storage instructions
Store the remaining yellow pumpkin casserole in the refrigerator for 3-4 days.
Can you freeze pumpkin casserole?
Yes, you can freeze the casserole for 2-3 months. Let it thaw in the refrigerator and stir well before reheating. You may need to stir again after reheating because the texture of the sauce will change.
Reheat instructions:
Reheat the casserole in an oven at 350 degrees Fahrenheit for best results.
What about pumpkin casserole?
A healthy yellow pumpkin casserole recipe like this only requires one main dish! Here are some ideas:
You can also use other types of pumpkins to make simple pumpkin casserole recipes, such as Buffalo Chicken Pasta Pumpkin Casserole Either Zucchini Casserole.
Reader’s favorite recipe
The recipe is stuck below! The readers who created this content also viewed these recipes:
Cheese Yellow Squash Casserole Recipe
This healthy keto yellow squash casserole recipe has layers of roasted zucchini and homemade cream cheese sauce. It only takes 5 minutes to prepare + 5 ingredients.
Preparation time 5 minute
Cooking time 30 minute
total time 35 minute
raw material
Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view the ingredients.
instruct
Tap the time in the instructions below to start the kitchen timer while cooking.
-
Cut the pumpkin into 1/4 inch slices. Put the slices in olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
-
Place the pumpkin slices in a single layer on a lined baking sheet.Grilled 10-12 minutes.
-
Spread the baked pumpkin on 9×13 baking tray.
-
in a Medium saucepan, Combine 2 1/4 cups of cheddar cheese, heavy cream, garlic, 1/4 teaspoon sea salt and 1/8 teaspoon pepper. Heat over medium heat until melted and smooth.
-
Pour the sauce on the pumpkin and sprinkle the remaining 1/2 cup of cheddar cheese on top.
-
Bake at 375 degrees Fahrenheit (190 degrees Celsius) 20-25 minutes Until the casserole starts to bubble.Switch to grilling 2-3 minutes Until the cheese starts to become crispy and golden.
Recipe notes
Serving size: 1/12 of the whole casserole
nutrient content
The amount per serving. The amount in the formula description above.
Calories 200
fat 17.1g
protein 8.3-
Total carbohydrates 4.7-
Net carbohydrates 3.4-
fiber 1.3g
sugar 3.1g
The nutrients are provided out of courtesy. Have questions about the calculation or why you get different results?Please see our Nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes and articles!
© Copyright Maya Krampf for Wholesome Yum. Please do not take screenshots or copy/paste recipes Go to social media or website. We hope you can share the link with the photo. 🙂
