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 instead}
  called ayote squash (photos - click)
  (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 pot, in boiling water, cook squash until soft to the tip of a paring knife.  Remove from water and allow to cool.  Remove skin and place in food processor bowl with sharp blade.  Process until smooth.

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 or cutting 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:
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