A low-carb twist on a classic Southern dish. With the same comforting flavors and textures as the traditional version, this keto-friendly squash casserole will surely become a new family favorite!
Preheat the oven to 350 degrees. Grease a 9-inch square casserole dish.
Melt the butter in a medium skillet over medium heat. Cook the squash and onions until the onions are translucent, about 10 minutes. Remove the skillet from the heat.
In a large bowl, whisk the egg with the sour cream, salt and pepper. Fold in the squash and cheddar cheese until well combined.
Spread the mixture evenly in the prepared baking dish. Bake for 25 minutes, or until browned and bubbly around the edges.
Mix together the pork rinds and parmesan cheese. Sprinkle the topping evenly over the casserole and bake for 5 more minutes, or until the topping is lightly browned.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.