Almond and Colby-Jack Yellow Squash Bake
A low-carb yellow squash casserole enriched with toasted almonds and melted Colby-Jack cheese for a crunchy, cheesy side dish. This keto (low carb, vegetarian) ready in about 40 minutes pairs sliced yellow squash, chopped toasted almonds, shredded Colby-Jack cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups sliced yellow squash
- 1/2 cup chopped toasted almonds
- 1 1/2 cups shredded Colby-Jack cheese
- 1/3 cup heavy cream
- 3 oz softened cream cheese
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
Instructions
- Step 1: Preheat oven to 350°F. Melt 1 tbsp butter in a skillet over medium heat, add 3 cups sliced yellow squash and sauté for 5-6 minutes until softened and slightly browned.
- Step 2: In a mixing bowl, whisk together 1/3 cup heavy cream, 3 oz softened cream cheese, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until creamy.
- Step 3: Fold the sautéed squash, 1/2 cup chopped toasted almonds, and 1 1/2 cups shredded Colby-Jack cheese into the cream mixture.
- Step 4: Transfer to a greased 8x8-inch baking dish and bake uncovered for 25 minutes until the cheese is melted and the top is lightly golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Almond and Colby-Jack Yellow Squash Bake take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Almond and Colby-Jack Yellow Squash Bake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced yellow squash from drying out.
Can I substitute ingredients in Almond and Colby-Jack Yellow Squash Bake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Almond and Colby-Jack Yellow Squash Bake for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Almond and Colby-Jack Yellow Squash Bake low carb?
Yes — this recipe is tagged low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
