Summer is here! In the south, that means it’s squash time.
Yellow squash is one of those vegetables that we love to eat here in Florida when it’s hot out- mainly because, if you have access to a garden, it’s probably coming out of your ears!- and there are a multitude of different ways to fix it. My mama prefers it sliced and sautéed on the stove, in a good deal of bacon grease. My personal preference is in a cheesy, baked casserole.
Many years back I stumbled upon a delicious stuffed squash recipe that was wonderful enough I bothered to ketofy it so my family can continue to enjoy it as a part of our healthy, low-carb lifestyle. The original recipe called for some low-fat ingredients (yuck) and a box of stuffing mix. Since that won’t fly here in keto world, I made some full-fat substitutions, added some pork rinds for absorption and a little crispy texture on top, and voila! Stuffed Summer Squash is back on the menu.
Notes: I recently came upon some fresh pattypan squash at a local farmer’s market and, for no real change to the macros or the texture of the dish, you can substitute it into almost any yellow squash recipe for a slightly different flavor combination.Print
- 1/2 tbsp avocado oil
- 1 1/2 lb (24 oz/680 g) yellow summer squash, rinsed and dried
- salt and pepper, to taste
- 1 tbsp salted butter
- 3/4 oz (22 g) minced onion
- 3 oz (85 g) fresh spinach, rinsed and dried
- 1/4 c (2 fl oz/59 ml) sour cream
- 2 oz (57 g) sharp cheddar cheese, shredded
- 1/2 oz (14 g) pork rinds, roughly crushed
- Preheat oven to 400 degrees F and line a baking sheet with foil.
- Slice each squash in half, length-wise. Drizzle the cut-side of each squash with a little avocado oil and sprinkle lightly with salt and pepper, then place each half, cut-side down, onto the baking sheet.
- Bake the squash for 15 minutes then let cool until you can handle them without burning your hands.
- Turn the oven down to 350 degrees. Once the squash can be handled, scoop out the insides, leaving about 1/2″ around in each half so the remaining squash “shell” is sturdy. Roughly chop the insides and set aside. Leave the squash “shells” on the baking sheet and set aside.
- In a skillet, heat the butter over medium. Once the butter is melted and foamy, add the diced onion and sauté until translucent and soft, 3-5 minutes.
- Add the chopped squash innards and spinach to the skillet and continue to cook over medium until the spinach is cooked down and well wilted. Most of the liquid should be evaporated off the pan.
- Remove from the heat and stir in the sour cream, cheese, and half the pork rind crumbs.
- Season with salt and pepper, to taste.
- Divide the cheesy stuffing evenly between each squash half, then sprinkle the top with remaining pork rind crumbs.
- Bake at 350 degrees F for 15-20 minutes. Filling should be hot and bubbly.
- Remove from the oven and let stand 5 minutes before serving hot.
Per serving: 125 cal, 5.3 g protein, 8.9 g fat, 6.2 g carbs, 2.6 g fiber, 3.6 g NET carbs
- Serving Size: 1/6 recipe
Keywords: stuffed squash, yellow squash, spinach, baked squash, vegetables, sides