SQUASH CASSEROLE TO FEED A CROWD
This recipe makes a substantial side dish. Feta cheese gives it a very unique flavor,
plus, there is a slight tang from the sour cream. Grated Parmesan cheese (the
canned variety) can be substituted for Feta cheese, if you prefer. This makes a lot, which means it's good for bigger get-togethers.
Ayote
squash (which is what I used)
1 cup sour cream (250 mL)
1/2 cup
crumbled Feta cheese, OR (125 mL)
grated Parmesan cheese
1/3 cup
chopped green onions (75 mL)
1/2 tsp salt (2 mL)
1/2 tsp Montreal® Chicken seasoning (2 mL)
1/4 tsp
black pepper (1 mL)
Crumb Topping:
1/4 cup
Gluten-Free Bake Mix 2, OR (60 mL)
use a mixture of almond flour/meal and
coconut flour
3 tbsp crumbled Feta cheese,
OR Parmesan cheese (45 mL)
2 tbsp melted butter (30 mL)
Preheat
oven to 350°F
(180°C).
With
squash cut open and seeds removed, place face down in big pot in boiling
water. Boil with lid ajar on pot until
the squash is very soft to the point of a knife. Remove squash and discard peel. In large bowl mash squash. Add sour cream, Feta cheese, OR Parmesan
cheese, green onions, salt, Montreal® Chicken seasoning and black pepper.
Stir to combine well. Scrape into
a large 2 qt (2L) casserole dish.
Sprinkle with topping. Bake 45
minutes, or until set.
Crumb
Topping: In small bowl, combine Gluten-Free Bake Mix 2, (OR alternative), Feta cheese, OR Parmesan cheese and melted butter.
Helpful
Hints: If a more golden crumb topping is desired,
toast the Gluten-Free Bake Mix in a dry nonstick pan until turning golden. Or, alternately, place under the broiler
until the topping is browned.
Yield: 12 servings
1 serving
121.8
calories
4.0
g protein
8.2
g fat
1.2 g fiber
8.0
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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