Squash Casserole Recipe

My garden is producing great big yellow summer squash as fast as it can. That means I am making small squash casseroles to freeze for later use, as fast as I can. There is no way I can eat all that squash right now. Even a little summer squash pumps up the carbs when you are on induction. But, I do make a fairly low carb squash casserole:

Ingredients:
About 4 quarts of squash in large pieces
One medium onion, cut in large pieces
4 oz cream cheese (full fat)
1 stick of butter
1 large egg, beaten
2 Tablespoons of Carbalose flour or LC bake mix
Salt and Italian herbs to taste.


Boil the squash and onion until very tender and then drain for 10 or 15 minutes in a large collandar.
Mash with a large fork or potato masher while in the collandar so it will drain some more.

Put mashed squash and onion back into your big pan and add one stick of butter and 4 ounces of cream cheese, one beaten egg, and 2 tablespoons of carbalose flour. Season with salt and Italian herbs. Mix well, then put into small casserole dishes that have been sprayed with PAM. Cover the top of the casserole with shredded cheese (I use shredded colby).

Cover the dishes with lids, or aluminum foil. Make a label (I use a post-it note) and trap it under a layer of clear wrap and wrap the casserole tightly to keep it fresh until you are ready to bake it. Freeze.

When you are ready to cook it, take it out of the freezer several hours in advance to thaw. Bake it covered at 350 degrees until it is hot, bubbly and browning on the top. The time will vary depending on just how much thawing happened prior to putting in the oven. If it was totally thawed, it should only take 30 to 45 minutes.

The whole recipe comes to 52 net carbs, I get a minimum of 10 servings at 5.2 grams each.
Enjoy,
Sid