Clean and Simple Squash Casserole

YOU GUYS.  This was so yummy.  I had a bunch of yellow squash I needed to use up ASAP, as I underestimated the shelf life of organic summer squash.  It's not super long.  I remembered having squash casserole as a kid, and loving it.  I also remember lots of Ritz and cheese being involved, which are now banned from my diet (I cry).  But really, this was dang good.  So, here you go.  

Slice up 5-6 yellow squash (about 5-6 cups worth).  I did this last night to save time this morning.  Behold my glamorous baggie o'squash.

Preheat your oven to 350.  In a bowl, combine 4 eggs, 4 tablespoons of almond meal (the sub for Ritz), 1 teaspoon of sea salt, 3 tablespoons of milk (I used unsweetened almond milk, to be dairy free), and 1 tablespoon of coconut oil, melted (could use butter or ghee).  

Then toss the squash in the mixture, making sure you coat every piece.  This would be fun for kids (Luke was asleep, bless him).  Then layer the slices in a greased casserole dish.

Once you've placed the last lovely slice of squash, pour the remainder of the egg mixture over the top, and crumble an extra tablespoon of almond meal and a sprinkle of salt and pepper for a crispy crust.

Pop it in the oven at 350 for an hour, and enjoy!!

Ingredients:
5-6 cups yellow squash sliced
4 eggs
4 tbsp. almond meal (plus an extra tbsp for topping)
1 tbsp. coconut oil (or butter)
3 tbsp. almond milk (or regular milk)
1 tsp. sea salt

Optional, but I didn't have on hand: 
Shallots - would be nice sliced thin on top
Fresh chives - would be a pretty garnish!

Directions:

Preheat oven to 350.  Whisk together eggs, almond meal, coconut oil, milk and salt in a large bowl. Add the sliced squash in the mixture and stir to coat all of the squash. Remove the squash from the mixture and begin layering it in a casserole dish that has been greased with coconut oil or butter. Repeat until you have used all of the squash. Pour any remaining egg mixture over the casserole. Sprinkle remaining tablespoon of almond meal, and a dash of salt and pepper on the top of the casserole, and bake for 60 minutes. Leave uncovered to get a nice crust on top.  Garnish with chives, if you so desire :)