It is squash season and I love summer squash. I wanted to share a really scrumptious recipe for low carb squash casserole:

In a large pan or wok, add

4 T butter
1/2 cup diced onion (approx half a medium onion)
6-7 cups diced squash (approx 6 crook-neck or zucchini squash)
salt and pepper to taste

Sautee until soft but not mush. Pour into a 9x13 casserole dish.

Mix together thoroughly:

1 cup heavy whipping cream
3 large eggs
1/2 t nutmeg
1/2 t cayenne

Pour over the sauteed squash.

Sprinkle 1/4 cup Parmesan on top.

Bake at 350 degrees for 30-45 minutes, until top is browned.

This is also great if you add crumbled bacon, chopped ham, or cooked sausage when you add the cream/egg.

No one knows it is low carb and it tastes really great.