Low-Carb Diets Southwest Summer Squash Casserole Recipe Share Pin Email Renee Comet Photography/Stockfood Creative/Getty Images Low-Carb Diets Side Dishes Basics Food Lists Carb Counts for Common Foods Low-Carb Cooking Tips for Dining Out Nutrition Desserts Product Reviews Atkins Diet Information Menus Main Dishes Recipes Snacks Low-Carb Recipes Popular Diet Plans Glossary View All Print By Laura Dolson Updated April 09, 2017 (67 ratings) Total Time 40 min Prep 20 min, Cook 20 min Yield 8 servings I modeled this summer squash casserole with cheese and green chiles on corn green chile casserole and I'm pleased to say it came out very similar. This is partly because the yellow squash is put through a food processor, which breaks it up into corn-like pieces. This casserole is a lot like my Italian Squash Casserole in texture, although with different flavors. Ingredients ~1¾ pounds yellow summer squash 4 green onions (scallions, spring onions), chopped (keep the white and green parts separated) 1 small can chopped green chiles (about 6 oz) 2 cloves garlic, pressed or minced 1 tablespoon oil 1/3 cup sour cream 2 eggs, beaten 1½ cup shredded cheese (Monterey Jack and cheddar work well; use Jack cheese with spicy peppers, if you like) Salt and pepper to taste Preparation Heat the oven to 375 F.Cut the squash into 1 to 2-inch lengths, and run the pieces through a food processor, using the large blade. Alternatively, you can grate the squash.Heat the oil in a large skillet. Sauté the white part of the green onions in the oil for 1 to 2 minutes, then add the squash and green part of the onion. The idea is to get quite a bit of the moisture out of the squash so that casserole won't be watery or soggy. Season the mixture with salt and pepper to taste, (use seasoned salt, if you wish) and cook for an additional 5 to 6 minutes.Push the squash toward the outside of the pan, add a splash of oil in the center, and sauté the garlic for 30 seconds or so. Mix it all together and turn the heat off.Mix in the can of green chillis, one cup of cheese, the sour cream, and the salt and pepper. Taste for seasoning and adjust. If you like it spicier, add a little powdered chile.Add the eggs and mix it all together.Transfer the squash mixture to a buttered casserole dish (2 quarts or so). Scrape down the sides of the casserole dish if necessary, and sprinkle the other half cup of cheese on the top.Bake for about 20 to 22 minutes, until the cheese turns a golden brown.This recipe makes 8 servings as a side dish. It is really nice in the summer with grilled meats or any meal where you would commonly serve corn. Rate this Recipe You've already rated this recipe. Thanks for your rating! Show Full Article Up Next Up Next Recipe Easy Low-Carb Recipe for Creamy Southwest Chicken Up Next Recipe Three-Cheese Spinach Casserole With a Twist Up Next Recipe A Rich Zucchini Casserole Without All of the Calories Up Next Article Making a Frittata is Easy!