Void of the milk and bread or crackers that are in most squash casserole recipes, this version will thrill even the harshest of critics. Most home gardeners are overwhelmed during the year with an overhaul of summer squash and this is a great go-to recipe for the win.
• Hands-On Time: 15 minutes
• Cook Time: 5 minutes
Serves 6
2 cups water, divided
2 large yellow squash, diced
1 small Vidalia onion, peeled and diced
4 large eggs, whisked
1/4 cup almond meal
2 tablespoons ghee, melted
2 teaspoons nutritional yeast
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 Pour 1 cup water into the Instant Pot® and insert steamer basket. Place squash and onion in basket. Lock lid. Press the Manual or Pressure Cook button and set time to 0 minutes. Adjust pressure to Low. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
2 Transfer squash to a medium bowl. Let cool 5 minutes. Discard liquid from the pot.
3 Add eggs, almond meal, ghee, yeast, salt, and pepper to a medium bowl. Transfer to greased 7-cup glass bowl.
4 Add 1 cup water to the Instant Pot®. Insert steamer basket or trivet. Place the squash dish in pot. Lock lid. Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
5 Remove squash casserole. Let rest 5 minutes. Use a paper towel to dab off any additional moisture. Serve warm.