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Amazing Paleo Squash Casserole: 5 Secrets Revealed

Paleo squash casserole
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A delicious and easy paleo squash casserole that’s perfect for any occasion. This recipe replaces grains and dairy with wholesome, paleo-friendly ingredients for a satisfying meal.

Ingredients

Scale
  • 2 lbs yellow squash, thinly sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup almond flour
  • 1/4 cup unsweetened almond milk
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped pecans, for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, sauté the onion and garlic in a little olive oil until softened.
  3. Add the sliced squash to the skillet and cook for about 5-7 minutes, until slightly tender.
  4. In a bowl, whisk together the almond flour, almond milk, eggs, parsley, salt, and pepper.
  5. Stir the cooked squash mixture into the egg mixture.
  6. Pour the mixture into the prepared baking dish.
  7. Sprinkle the chopped pecans over the top.
  8. Bake for 30-35 minutes, or until the casserole is set and the topping is golden brown.

Notes

  • You can substitute zucchini for yellow squash if desired.
  • For a richer flavor, you can add a pinch of nutmeg to the egg mixture.
  • Ensure your squash is sliced evenly for consistent cooking.

Nutrition

Find it online: https://savorandpin.com/paleo-squash-casserole/