Low Carb Casserole | Squash, Bacon And Pimentos!
Easy low-carb casserole made with squash, bacon, and pimentos.
Servings 8 servings
Calories 272kcal
Ingredients
- 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
Instructions
- 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.
Notes
Net Carbs: 5g
Serving Size: 1/8th of casserole
Yields: 8 servings
Nutrition
Calories: 272kcal | Carbohydrates: 7g | Protein: 16g | Fat: 20g | Fiber: 2g