Low Carb Casserole | Squash, Bacon And Pimentos!

Not a fan of casseroles? We are about to change that with this low carb casserole recipe using squash, egg, cheese and more! In short, the back story on making the recipe video was that Matt complained quite a bit prior to filming – he’s not a fan of casserole or squash. But, he pushed through, did the recipe video and was surprised at how much he liked the final product. He said he would “add this to our weekly dinner rotation.” Basically, if Matt approves, and he’s a very picky eater, I think you will too!

Low Carb Casserole | Squash, Bacon And Pimentos!
Easy low-carb casserole made with squash, bacon, and pimentos.


4 slices bacon, roughly chopped
2 lbs yellow squash, halved and cut into 1/2 thick slices
1 small white onion, chopped
1 tsp pink salt
1 cup cheddar cheese
1 cup pepper jack cheese (or cheese of choosing)
1/2 cup diced pimentos (jarred in water)
1/2 cup sour cream
1 tsp dried basil
1 tsp garlic powder
1/4 tsp black pepper
2 large eggs, beaten
1 cup crushed pork rinds
□ 1/3 cup grated Parmesan

US Customary – Metric


  1. Preheat oven to 350 degrees F, heat a large skillet over medium high heat   and coat an 8×8-inch casserole dish with cooking spray; set casserole dish aside.
  2. Add the chopped bacon to the hot skillet, stir with wooden spoon and cook until partially cooked.
  3. Add the chopped onion and squash and combine. Saute for 7-10 minutes, until onion and squash are fork tender.
  4. Remove the skillet from the heat and add all of the ingredients, except for the, eggs, pork rinds and parmesan.
  5. Once combined, mix in the eggs and then transfer the mixture to the casserole dish.
  6. Top the mixture with the crushed pork rinds and grated Parmesan.
  7. Bake, uncovered, for 35-40 minutes. Serve immediately.
  8. Leftovers best stored in an air tight container in the fridge up to 5 days.


Post a Comment (0)
Previous Post Next Post