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Low Carb Casserole | Squash, Bacon And Pimentos!

Easy low-carb casserole made with squash, bacon, and pimentos.
Course Main Dish
Cuisine American
Keyword low carb casserole
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8 servings
Calories 272kcal


  • 4 slices bacon, roughly chopped
  • 2 lbs yellow squash, halved and cut into 1/2 thick slices
  • 1 small white onion, chopped
  • 1 tsp pink salt
  • 1 cup cheddar cheese
  • 1 cup pepper jack cheese (or cheese of choosing)
  • 1/2 cup diced pimentos (jarred in water)
  • 1/2 cup sour cream
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 1 cup crushed pork rinds
  • 1/3 cup grated Parmesan


  • Preheat oven to 350 degrees F, heat a large skillet over medium high heat and coat an 8x8-inch casserole dish with cooking spray; set casserole dish aside.
  • Add the chopped bacon to the hot skillet, stir with wooden spoon and cook until partially cooked.
  • Add the chopped onion and squash and combine. Saute for 7-10 minutes, until onion and squash are fork tender.
  • Remove the skillet from the heat and add all of the ingredients, except for the, eggs, pork rinds and parmesan.
  • Once combined, mix in the eggs and then transfer the mixture to the casserole dish.
  • Top the mixture with the crushed pork rinds and grated Parmesan.
  • Bake, uncovered, for 35-40 minutes. Serve immediately.
  • Leftovers best stored in an air tight container in the fridge up to 5 days.


Net Carbs: 5g
Serving Size: 1/8th of casserole
Yields: 8 servings


Calories: 272kcal | Carbohydrates: 7g | Protein: 16g | Fat: 20g | Fiber: 2g