Keto Kabocha Poblano Casserole

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Keto Kabocha Poblano Casserole

This recipe is incredible for the holiday season. Low carb, keto, and loaded with veggies, this casserole will be a hit at any holiday dinner or party. The best thing about this casserole is, you don’t have to feel as though you will have to live on the Stairmaster for the next week after your second helping. Doing the keto diet shouldn’t mean abandoning the dishes you love, but finding alternatives to make your favorite dishes just as delicious–but to also accommodate your new lifestyle.

Print Recipe

Servings: 12

Cuisine: American

Calories: 150.5

Ingredients Method Nutrition Notes

Ingredients

2 poblano peppers
1 large red bell pepper
½ cup thinly vertically sliced yellow onion
2 tablespoons olive oil
1 3/4 pounds kabocha squash (seeded, peeled, and cut into 1/3-inch thick wedges)
1 ¼ lb Zucchini (sliced in 1-inch slices)
2 garlic cloves (minced)
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cooking spray
12 oz of cream
2 oz Queso Fresco (crumbled)

Method

Prepare the ingredients.
Roast the peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
Place peppers in a brown lunch bag. Let cool, then rub skin to remove as much charred skin as possible. Clean out the seeds and dice.
Preheat oven to 400°F.
Combine onion, oil, pumpkin, zucchini, garlic, and toss together. Sprinkle the next 4 ingredients (through ground red pepper), tossing to coat. Place one-third of pumpkin mixture in a 13- x 9-inch baking dish coated with cooking spray. Sprinkle with one-third of pepper strips.
Repeat procedure twice with pumpkin mixture and peppers. Pour milk over vegetables. Coat top layer with cooking spray. Bake at 400°F for 45 minutes. Sprinkle with cheese. Bake an additional 10 minutes or until squash is tender.

Nutrition

Calories: 150.5kcalCarbohydrates: 27.4gProtein: 2.5gFat: 3.8gSodium: 155.3mgFiber: 2.4gSugar: 3.9g

Notes

NotesI would like to note that the holidays are meant for enjoying and not worrying. We’re all human, and no one will blame you if you go for that second helping of mashed potatoes and stuffing. You can get back on track and get back to ketosis. Enjoy your favorite foods with your family during the holiday season.I think recipes are like The Pirates Code. They are more guidelines than actual rules. This recipe that I provided has a nice southwestern flair, but if that’s not your thing, you could go Italian and switch Italian peppers for poblanos, ditch the cumin and add Italian seasoning, or substitute mozzarella for the queso fresco. You can also use cheddar or feta. Your table, your rules! Modify to you and your family’s needs.