Keto Bacon Squash Casserole

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Keto Bacon Squash Casserole will make you fall in love with squash all over again!

This recipe is also perfect if you’re planning a keto holiday meal.

Ingredients:

Makes 8 servings
6 Net carbs/serving

5 C. Chopped yellow squash
5 Strips of bacon
3/4 C. Chopped red onion
2 tsp. Minced garlic
2 Tbsp. Chopped parsley
2 Eggs
1/2 C. Heavy whipping cream
1 C. Crushed pork rind crumbs
1/4 C. grated parmesan cheese
1 C. shredded cheddar cheese
Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees.
2. Chop the bacon slices into pieces, and cook in a skillet over medium-high heat on the stove until crispy. Remove the bacon, and place on a paper towel-lined plate to drain.
3. Place the chopped red onion into the skillet with the bacon grease, and cook for a few minutes until they begin to get tender.
4. Add the minced garlic to the skillet with the onions, and cook for 30 seconds longer.
5. Place 5 cups of chopped yellow squash into a well-greased casserole dish. Add salt and pepper to taste.
6. Pour the onion and garlic mixture over the squash. Add in the chopped bacon and the parsley as well, toss to combine well.
7. Mix together the crushed pork rind crumbs and the grated parmesan cheese. Pour half of the pork rind mixture over the squash, and mix it in thoroughly.
8. In another bowl, combine the eggs and heavy whipping cream, and whisk until well combined. Pour the mixture over the squash evenly.
9. Top the squash casserole with 1 cup of shredded cheddar cheese and the remaining pork rind crumb mixture.
10. Bake for 20-25 minutes until browned and until the squash is tender.
11. Serve with additional freshly chopped parsley for garnish if desired.

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