Summer Squash Casserole
  • 4 cups sliced summer squash (yellow and green)
  • 1/2 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon ghee or clarified butter
  • 1 1/2 teaspoons kosher or sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 heaping tablespoons arrowroot powder
  • 3/4 cup coconut milk
  • 1 1/2 cups almond flour
  • 1 1/2 tablespoons ghee or clarified butter, melted
  1. Preheat oven to 350 F. Lightly grease an 8" X 8" baking dish.
  2. Melt the tablespoon of ghee in a 12" skillet over medium heat. Add the onion and cook, stirring frequently, until the onion begins to soften, about 3 minutes. Add the garlic and cook for another minute.
  3. Increase the heat slightly and add the sliced squash to the skillet. Cook, stirring occasionally, just until the squash begins to soften, about 5 to 7 minutes.
  4. While the squash is cooking, heat the coconut milk in a small saucepan until hot, but do not boil. Cover and keep warm.
  5. Layer half the squash in the casserole and sprinkle with half the arrowroot powder; repeat with the remaining squash and arrowroot. Pour the warm coconut milk evenly over the squash.
  6. In a small bowl, combine the melted ghee with the almond flour until "crumbly." Season lightly with salt and pepper, and sprinkle over the squash mixture in the baking dish.
  7. Bake for 30 minutes, or until the almond topping is brown, and the squash is tender. Serve immediately.
  8. Nutrition (per serving): 206 calories, 17.2g total fat, 9.5mg cholesterol, 357.4mg sodium, 343mg potassium, 9.2g carbohydrates, 3.2g fiber, 2.3g sugar, 1.3g protein
Recipe by Jan's Sushi Bar at