Low-Carb Yellow Squash Bake with Almonds and Colby-Jack
A savory squash casserole enhanced by crunchy almonds and melted Colby-Jack cheese for a satisfying low-carb side dish. This american-inspired keto (keto, low carb) ready in about 40 minutes pairs yellow squash sliced 1/4 inch, Colby-Jack cheese shredded, sliced almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 4 cups yellow squash sliced 1/4 inch
- 1 1/2 cups Colby-Jack cheese shredded
- 1/2 cup sliced almonds
- 1/3 cup heavy cream
- 2 tbsp unsalted butter melted
- 2 tsp minced garlic
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Step 1: Preheat oven to 350°F. Slice 4 cups yellow squash into 1/4 inch rounds and lightly sauté in a large skillet over medium heat with 2 tsp minced garlic and 2 tbsp melted unsalted butter for 5 minutes until just tender and fragrant.
- Step 2: In a mixing bowl, combine the sautéed squash with 1/3 cup heavy cream, 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme; stir until well coated.
- Step 3: Transfer the mixture to a greased 8x8 inch baking dish and evenly sprinkle 1 1/2 cups shredded Colby-Jack cheese over the top, followed by 1/2 cup sliced almonds for crunch.
- Step 4: Bake uncovered for 25 minutes until cheese is melted, almonds are toasted, and edges are bubbly. Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Carb Yellow Squash Bake with Almonds and Colby-Jack take to make?
Total time is about 40 minutes (10 min prep + 30 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 Low-Carb Yellow Squash Bake with Almonds and Colby-Jack?
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 yellow squash sliced 1/4 inch from drying out.
Can I substitute ingredients in Low-Carb Yellow Squash Bake with Almonds and Colby-Jack?
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 Low-Carb Yellow Squash Bake with Almonds and Colby-Jack 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 Low-Carb Yellow Squash Bake with Almonds and Colby-Jack keto?
Yes — this recipe is tagged keto, low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
