We all need a good squash casserole in our low-carb recipe repertoire.  This one is good and very simple to put together once the squash is cooked.  I love good sides, because they can really make a meal so much better and more interesting, and let's face it we low-carbers cannot afford to become bored with our food, as there are too many temptations in our world.  I have been a low-carber since 1999 and even although I do cheat occasionally, I go right back to low-carbing at home almost 100% of the time.  It is much easier to low-carb at home, no question about it, and especially when the kids have left home.  However, I always used to strive to make food that we could all enjoy and that was still on plan for my husband and I.  Ironically, today one of our sons and his wife are avid low-carbers.

2 lbs squash, such as butternut, OR (0.9 kg)
  ayote squash
2 eggs
11/4 cups grated Cheddar cheese (300 mL)
1/2 cup whipping cream (125 mL)
1/2 cup water (125 mL)
2 tbsp butter (30 mL)
1/2 tsp black pepper (2 mL)
1/4 tsp salt (1 mL)
2/cup almond meal (150 mL)
1/cup grated Cheddar cheese (75 mL)
2 tbsp grated Parmesan cheese (30 mL)
2 tbsp butter, melted (30 mL)

Preheat oven to 375°F (190°C). 

In large pot of boiling water place squash half peel side up in it and over medium heat with lid on, cook until squash is very soft.  Remove peel. 

In food processor, combine squash, eggs, Cheddar cheese, whipping cream, water, butter, black pepper and salt; process until smooth.  Turn out squash mixture into a 2-qt (2 L) casserole dish.  Smooth the top with the back of a spoon.  Sprinkle topping over the squash.  Bake 40 minutes, or until the squash has set and it is slightly brown around the very edges.

Topping:  In medium bowl, combine almond meal, Cheddar cheese, Parmesan cheese and melted butter.  Note:  If you put this mixture in a glass baking dish and bake alongside the squash until'll have a much crispier topping.  Remember, too, upon cooling it will crisp up more.

Helpful Hint:  If your squash is whole and you want to cut it in half, pierce the outside peel and either nuke for several minutes until you can actually cut it, or bake in a moderate oven for 15 minutes, or until you're able to cut it.  

Yield:  10 servings
1 serving
232.6 calories
8.5 g protein
19.0 g fat
1.9 g fiber
7.0 g net carbs

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