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Summer Squash Casserole

Happy Wednesday, y’all!  I’m still “on plan” and if you’re at all interested in what I ate yesterday, well, here it is:

Breakfast –  2 eggs scrambled in coconut oil, about 1/2 cup watermelon and coffee with coconut milk

Lunch – Chicken salad; leftover roast chicken, spicy mayo, chopped onion, chopped celery, chopped pecans and a handful of raisins (yes, I bought some more raisins and nuts, but I haven’t been pigging out on them)

Dinner – I threw a roast in the crock pot before work yesterday morning, then I made today’s recipe to go along with it

Along with tomatoes, cucumbers and melons, we’re also swimming in summer squash right now, both zucchini and yellow, so I figured I’d better find something to do with what I had in my fridge before I got my next delivery from the CSA.  I didn’t want to just sauté it, so I thought a casserole might be nice with the roast (it was actually cool and wet yesterday; good casserole weather).  I wasn’t at all sure how it was going to turn out, but the enthusiastic “Wow!” and “Man, this is good!” I received from my Better Half  while I was photographing my plate laid to rest any doubts I may have had about it.  Of course, then I tasted it, and I have to agree with him – Wow!  Was it good!

What I was attempting to accomplish was a creamy casserole with a crunchy topping, sort of like those I had as a child, minus the flour, milk and crackers, of course.  The topping wasn’t exactly crunchy, but the whole dish was creamy, rich, comforting and incredibly tasty.  It is also very filling; yes, it is baked in an 8″ X 8″ baking dish and serves 8 – Beloved went back for seconds, but I simply couldn’t eat any more.

Of course, if you want to substitute the coconut milk with heavy cream you can, but I rather liked the slightly sweet, exotic flavor it gave the dish.

You know, I’m sort of starting to dig on this Whole30 thing.  I think I’m going to try a Whole30 barbecue sauce next…

Summer Squash Casserole

Summer Squash Casserole

5.0 from 3 reviews
Summer Squash Casserole
Serves: 8
  • 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


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