Low-Carb Squash Casserole

This recipe is an adaptation of a hashbrown casserole, but with a fraction of the carbs. Let's be honest - who couldn't use less carbs in their life? Jill Ford who oversees our Food Safety and Import/Export contributed this recipe after trying it out on her husband and one year old and getting rave reviews. She brought it in one day for us to sample, and we all agreed it was delicious! If you are looking to cut carbs but you still enjoy the comfort of a casserole as much as the next person, try this low carb squash casserole. We hope you love it as much as we did!

 

Ingredients: 

4-5 Southern Valley Summer Squash

8 oz sour cream

1 ranch packet

1/2 cup bacon bits

1 cup shredded cheddar cheese

1 small onion, diced

1 small bell pepper (optional)

1 tspn. garlic powder

Salt and pepper to taste

 

Instructions: 

Spiral or cut squash into hashbrown size pieces.

Sautee onion, pepper, and squash in olive oil until tender.

Mix onion, pepper, squash, sour cream, ranch, cheese, bacon bits, garlic powder, salt and pepper. 

Place mixture into a baking dish, top with cheese and bake on 375 for 20 mins.

 

Serves: 4

Katie Murray

Katie grew up in the farming community of South Georgia and attended Abraham Baldwin Agricultural College and the University of Georgia where she received her Bachelor's in Agricultural Education. After graduating from North Carolina State University with her Master's in Agricultural Education, she spent two years working as an agricultural consultant in rural Africa. In the summer of 2014, Katie returned to her hometown of Moultrie, GA and is the Director of Communications and Marketing for Southern Valley Fruit & Vegetable, Inc.

About Us

Progressive and innovative growing,
packing, and shipping facility with
traditional farm roots and family values.
Family operated and female owned.

Find Us

2775 Ellenton-Norman Park Road
Norman Park, GA 31771
Phone: 229.769.3676
Fax: 229.769.3397
Email: info@southernvalley.us

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