Cheesy Yellow Squash Casserole

For the squash mixture:

• 3 tablespoons salted butter
• 1 medium red onion, diced
• 5 cups yellow squash, chopped
• 1 teaspoon onion powder, divided
• 1 teaspoon sea salt (I always use Redmond Real Salt)
• 1 tablespoon fresh chives, chopped
• ¾ cup Avocado Oil Mayo (Primal Kitchen)
• ¾ cup Sour Cream
• 1-1/2 cups shredded Sharp Cheddar Cheese
• Avocado Oil spray

For the topping:

• 1 tablespoon salted butter, melted
•  ½ tablespoon fresh chives, chopped
• 1 cup Pork Panko

Instructions

1. Preheat the oven to 350 degrees. In a large sauté pan over medium/high heat, add the butter, onion, squash, ½ teaspoon onion powder, and salt. Sauté until squash is tender. 
2. While the squash is sautéing, in a separate bowl add the chives, mayo, sour cream, sharp cheddar cheese, and ½ teaspoon onion powder. Mix until fully combined. 
3. When the squash is cooked, add the mayo mixture to the squash and mix well.
4. Spray a baking dish with avocado oil spray and add the squash mixture to the baking dish.
5. Prepare the topping. In a small bowl, add the melted butter, chives, and pork panko. Give it a good toss and then sprinkle over the top of the squash mixture.
6. Bake for approximately 25-30 minutes until the top is browned and bubbly.
7. Remove from oven and allow to cool for 15 minutes. Enjoy! 

Nutrition Per Serving: 256 Calories, 25.4g Fat, 6.3g Protein, 7.3g Carbs, 1g Fiber, 6.3g Net Carbs 

Note: To lower calories for the recipe, you can reduce the amount of butter used and cut the mayo, sour cream, and cheese amount in half.