Squash-Artichoke Casserole (Keto-Approved)


A few months ago, I wasn’t sure how the Thanksgiving holiday would be without being near my parents and sister. After all, I have never spent a holiday away from them in my life. I woke up and kicked it off like I normally do. I had a light breakfast and started baking the centerpiece of our meal: a glazed pork shoulder roast. I cooked the hen and assembled the chicken dressing the night before so all I needed was to bake it before dinner. The pies (pumpkin and peppermint) were already prepared. (Connor made the peppermint pie and I made the pumpkin.) This only left the squash-artichoke casserole remaining.

So, I kicked back while texting “Happy Thanksgiving” to all of my friends and put on the Macy’s Thanksgiving parade. Eventually, I did feel a little sad. I cried a little and picked up the phone, again. Even though I love my husband and children, I have never gone through a Thanksgiving without seeing my parents and sister. I was a little overwhelmed, but speaking with them once more made me feel much better.

Thus, today’s blog is about verbalizing how thankful I am for all of my family and telling them they were missed! I also want to share a new recipe for the casserole I previously mentioned with you. It is keto-approved and since I am about to embark on a keto lifestyle change, I figured I would start creating keto-approved recipes for the future.

Squash-Artichoke Casserole (Keto-Approved)
5 medium zucchini squash
5 medium yellow squash
1 medium onion
½ stick butter
2 cans artichoke bottoms, drained
3 eggs
2 cups cheddar cheese
1 cup Italian cheese
4 oz. cream cheese
1 tbsp. Garlic powder
½ cup Heavy Whipping Cream
Grated parmesan

Sauté onion and butter
Chop squash
Put all ingredients together in the pan and mix well before putting in casserole dish


Chop onion. Put ¼ stick of butter in pan with onion and sauté. Wash and chop squash. Add squash, 1/3 cup of water, chopped artichoke bottoms, cover, and cook until tender. Stir occasionally. Once tender, drain liquid off and cook until squash mixture turns light brown. While still in the pan, mix in eggs, Cheddar, and Italian cheese. Mix. Then, add cream cheese, whipping cream, ¼ butter, garlic powder, 1 tsp salt (or to taste), and ½ tsp pepper (or to taste). Mix well. Move to casserole dish. Top with a thick layer of grated parmesan cheese. Bake for 350 for 60 minutes. Then, broil top until brown. Enjoy!


2 thoughts on “Squash-Artichoke Casserole (Keto-Approved)

  1. It goes without saying how much we love and miss you. We had a good day, but we missed you so much. We spoke of what all we’re going to do next month when you get here!
    Love and kisses!


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