Paleo Squash Casserole Recipe
If you love healthy comfort food, this recipe is perfect. This Paleo Squash Casserole Recipe is warm, creamy and very satisfying.
Ingredients
- 4 cups yellow squash sliced
- 1 small onion chopped
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup almond flour
- 1/3 cup nutritional yeast
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon paprika
- Fresh parsley for garnish
Instructions
Preheat the Oven
- Preheat your oven to 375°F. Lightly grease a baking dish with olive oil.
Prepare the Squash
- Wash squash well. Slice into thin rounds for even cooking and soft texture.
Cook the Vegetables
- Heat olive oil in a skillet. Add onion and garlic. Cook until soft and fragrant.
Add Squash
- Add sliced squash to skillet. Cook until tender and slightly golden. Stir gently.
Cool Slightly
- Remove skillet from heat. Let squash mixture cool for five minutes before mixing.
Mix Wet Ingredients
- In a bowl, whisk eggs and coconut milk until smooth and well combined.
Season the Mixture
- Add salt, pepper, paprika and nutritional yeast. Stir gently to mix evenly.
Combine Everything
- Add squash mixture to the bowl. Mix carefully until all pieces are coated.
Transfer to Dish
- Pour mixture into prepared baking dish. Spread evenly using a spoon.
Add Topping
- Sprinkle almond flour evenly over the top for a light and crunchy finish.
Bake the Casserole
- Bake uncovered for thirty-five to forty minutes until golden and set.
Garnish and Serve
- Remove from oven. Garnish with fresh parsley. Serve warm and enjoy.
Notes
- Slice squash evenly for best texture.
- Use zucchini if yellow squash is unavailable.
- Add cooked ground turkey for protein.
- Use ghee instead of olive oil if preferred.
- Add fresh thyme or rosemary for extra flavor.
- Let casserole rest before slicing for clean pieces.