FREE 5-Ingredient Recipe EBook

• My 5 Ingredient Yellow Squash Recipe Is So Cheesy & So Easy
• Ingredients & Substitutions
• How To Make Squash Casserole
• My Recipe Tips
• Yellow Squash Casserole (5 Ingredients) Recipe card
• Make Ahead Options
• Serving Ideas
• More Squash Casserole Recipes
• Recipe Reviews

My 5 Ingredient Yellow Squash Recipe Is So Cheesy & So Easy

Yellow summer squash is one of those veggies I somehow only remember in the summer, and then wonder why I don’t pick it up more often. And while my basic yellow squash recipes fit the bill to enjoy it, here’s why I love this yellow squash casserole when I really have a lot to use up:

• Tender squash in cheese sauce – This summer squash casserole is creamy and cheesy enough to taste like comfort food, and the rich sauce is a nice contrast to the sweet squash. It’s like a lighter version of scalloped potatoes — perfect for summer!
• Delicious way to use up a lot of summer squash – 3 pounds of it, to be exact. And it’s much less boring than cooking it all by itself.
• Quick and easy, with 5 simple ingredients – Plus salt and pepper. This 5 ingredient squash casserole is so easy, without the fuss of adding eggs or crackers I’ve seen in many recipes. Just roast, layer, and bake!

This dish rocks everything from busy weeknights to potlucks to hosting company. If you’re staring at a mountain of summer squash in your fridge, make this squash casserole recipe with me to use it up fast!

Ingredients & Substitutions

Here I explain the best ingredients for my squash casserole recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Summer Squash – I used yellow squash, but you can also use zucchini, or even patty pan squash . Smaller squash work best, because they’re less watery.
• Shredded Cheese – I used sharp cheddar cheese , but any kind will work. If you like stronger flavors, try Swiss, Gruyere, or Parmesan cheese. You can also swap the sauce with the richer one from my zucchini casserole .
• Heavy Cream – Makes the sauce creamy. I don’t recommend half and half or other types of milk, as they are too thin, but full-fat coconut milk is okay. If you want to lighten it up, replace only half of the cream with milk and the other half with sour cream.
• Garlic – Fresh tastes best here, but 1/4 teaspoon of garlic powder will work in a pinch.
• Olive Oil, Sea Salt, & Black Pepper – Feel free to use avocado oil instead of olive oil, or even melted butter since the roasting step is short.

How To Make Squash Casserole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Roast the yellow squash. Slice it into 1/4-inch-thick slices and toss them in a large bowl/ Season with olive oil, salt and pepper, spread on a baking sheet , and roast until tender.

1. Make the cheese sauce. In a small saucepan , combine cheddar cheese, heavy cream, garlic, sea salt, and black pepper. Heat until melted and smooth.
2. Assemble and bake. Layer the roasted squash in a large casserole dish ( this is my current fave !). Pour the sauce over the vegetables. Sprinkle more cheddar cheese on top of the squash mixture. Bake the yellow squash casserole until hot and bubbly. I sprinkled with fresh parsley for garnish!

My Recipe Tips

• You can use a knife to slice the squash, but a mandoline is faster and better. It also ensures your slices have a uniform thickness — this is key so that they roast at the same rate!
• To avoid a watery casserole, roast the squash for long enough. Summer squash contains a lot of water, so if you stop roasting too soon, all that liquid will release into your sauce when you bake the assembled dish. Make sure the slices are very soft before layering your yellow squash casserole.
• The thickness of the slices will affect roasting time. I do 1/4 inch thick to make it quick. Feel free to cut the squash a bit thicker, 3/8 inch or even 1/2 inch thick, but you’ll need to roast for longer.
• My squash casserole recipe doesn’t contain any starches or thickeners, so the sauce is on the thinner side. If you want it extra thick, you can whisk a tablespoon of cornstarch (I’ve also tried arrowroot powder , my favorite cornstarch substitute ) into the sauce before heating.
• Be patient with the cheese sauce and be careful not to overheat. You’re looking for the sauce to be smooth, meaning any pieces of cheese should melt in. And if the heat is too high, it can turn grainy.
• Want a golden-brown finish? Broil for 1-3 minutes at the end. This is not required, but you can add this step if you want a browned top. Watch closely to avoid burning!
• Want to make other additions? This summer squash casserole is pretty flexible, as long as whatever you add is precooked. Try shredded Instant Pot chicken , leftover ham or sausage, sun-dried tomatoes , sauteed or caramelized onions , or other roasted vegetables . If you add more than a cup of something, I recommend increasing the amount of sauce.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 lbs Yellow squash (sliced into 1/4 inch slices) ▢
• 2 1/2 tbsp Olive oil ▢
• 3/4 tsp Sea salt (divided) ▢
• 3/8 tsp Black pepper (divided) ▢
• 2 3/4 cup Cheddar cheese (shredded, divided) ▢
• 3/4 cup Heavy cream ▢
• 2 cloves Garlic (minced) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the slices in the olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
3. Place the squash slices in a single layer on the lined baking sheet. Roast for 10-12 minutes , until tender.
4. Layer the roasted squash in a 9×13 baking dish .
5. In a medium saucepan , combine 2 1/4 cups cheddar cheese, heavy cream, garlic, 1/4 teaspoon sea salt, and 1/8 teaspoon pepper and heat over medium heat, until melted and smooth.
6. Pour the sauce over the squash and sprinkle the remaining 1/2 cup cheddar cheese on top.
7. Bake the squash casserole for 10-15 minutes , until melty and bubbly. Switch to broil for 2-3 minutes until the cheese is golden to your liking.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup, or 1/8 of the entire casserole

• Tips: Check out my recipe tips to help you make this dish faster, avoid a watery result or grainy texture, options for a thicker sauce or golden brown top, and a few variations.
• Storage & meal prep: Take a look at my meal prep options for ways to make ahead and store before or after baking.
• Note on serving size: This squash casserole is quite filling! Depending on what else you serve with it, you may be fine with a smaller serving.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Yellow Squash Casserole

Make Ahead Options

• Storage: Keep leftovers in the fridge for up to 3-5 days.
• Meal prep: You can assemble the whole yellow squash casserole (without baking it), cover tightly, and store in the fridge for up to 2 days.
• Freeze before baking: Assemble like my meal prep instructions above, cover tightly, and keep in the freezer for up to 3 months. Thaw in the fridge overnight before heating. Sometimes the sauce separates after freezing, but mine comes together just fine if I stir it.
• Freeze after baking: I like to freeze individual portions in these cubes , so they’re easy to reheat later.
• Reheat: Pop the squash casserole in the oven at 350 degrees F, 20-30 minutes for the whole thing or 5-10 minutes for individual servings. You can use the microwave if you’re in a hurry, but the oven keeps the texture better.

Serving Ideas

This recipe for squash casserole makes the perfect summer side dish. I like to serve it with either simple staples or warm-weather meals:

• Chicken – I usually make simple pan seared chicken breast or air fryer chicken legs while the yellow squash casserole is in the oven. For something more fun, try my coconut chicken or Greek chicken !
• Steak Or Pork – This dish makes the perfect scalloped potatoes stand-in next to my sirloin steak , skillet pork chops , filet mignon , or pork steaks .
• Seafood – My go-to easy options are baked salmon , pan fried tilapia , or tuna patties . You can also stir sauteed shrimp right into this squash casserole!

More Squash Casserole Recipes

While this is my only yellow squash casserole, I have lots of others made with squash! Zucchini is the most common type, and you can easily use yellow squash in these:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Yellow Squash Casserole (5 Ingredients)

My easy yellow squash casserole recipe has layers of roasted summer squash and creamy homemade cheese sauce. Just 5 ingredients!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/yellow-squash-casserole/

Ingredients

• 3 lbs Yellow squash (sliced into 1/4 inch slices)
• 2 1/2 tbsp Olive oil
• 3/4 tsp Sea salt (divided)
• 3/8 tsp Black pepper (divided)
• 2 3/4 cup Cheddar cheese (shredded, divided)
• 3/4 cup Heavy cream
• 2 cloves Garlic (minced)

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the slices in the olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
3. Place the squash slices in a single layer on the lined baking sheet. Roast for 10-12 minutes , until tender.
4. Layer the roasted squash in a 9x13 baking dish .
5. In a medium saucepan , combine 2 1/4 cups cheddar cheese, heavy cream, garlic, 1/4 teaspoon sea salt, and 1/8 teaspoon pepper and heat over medium heat, until melted and smooth.
6. Pour the sauce over the squash and sprinkle the remaining 1/2 cup cheddar cheese on top.
7. Bake the squash casserole for 10-15 minutes , until melty and bubbly. Switch to broil for 2-3 minutes until the cheese is golden to your liking.

Maya’s Recipe Notes

Serving size: 1 cup, or 1/8 of the entire casserole

• Tips: Check out my recipe tips to help you make this dish faster, avoid a watery result or grainy texture, options for a thicker sauce or golden brown top, and a few variations.
• Storage & meal prep: Take a look at my meal prep options for ways to make ahead and store before or after baking.
• Note on serving size: This squash casserole is quite filling! Depending on what else you serve with it, you may be fine with a smaller serving.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)