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Sunday, September 8, 2013


With Caramelized Onions on top!

A lovely way to dress up plain squash.  It tastes high-carb, I think, because of the small addition of the Gluten-Free Bake Mix (better to use almond flour than almond meal in the bake mix in this instance).  It's a good idea to make our veggies interesting.  This way we don't feel deprived at dinner time.  I think I prefer this casserole to cauli mash in many cases. One thing I can't stand is a feeling of deprivation where food is concerned.  

21/cups cubed yellow squash, (500 mL)  Can use Butternut Squash
  called ayote or gray squash (the one I used portrayed in the photo)
  (14 oz raw and then cooked) (397 g)
1 cup grated Mozzarella cheese, (250 mL)
2 eggs, fork beaten
1/2  cup water (125 mL)
1/4  cup Gluten-Free Bake Mix 2, (60 mL)
1/4  cup whipping cream (60 mL)
1 tbsp butter, melted (15 mL)
Liquid sweetener to equal 2 tsp sugar, optional (10 mL)
1/2  tsp salt (2 mL)
1/8  tsp white pepper (0.5 mL)

In large bowl, combine mashed squash, Mozzarella cheese, eggs, water, Gluten-Free Bake Mix 2, whipping cream, butter, liquid sweetener (if using), salt and pepper. Stir well.  Pour into 9-inch (23 cm) glass pie dish. Bake in 350°F (180°C) oven 40 minutes.

Helpful Hints:  The sweetener is simply there to balance flavors; however, it is not highly essential.  To make peeling a squash easier, pierce the skin in several places and nuke in the microwave oven a couple of minutes.

Yield: 8 servings
1 serving
139.5 calories
6.0 g protein
9.9 g fat

6.6 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!

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