Low Carb Yellow Squash Casserole

Preheat oven to 400 degrees F (200 degrees C).

Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened about 3 minutes. Add squash salt and pepper; stir to combine. Cover skillet and cook stirring occasionally until squash is softened about 5 minutes. Transfer squash mixture to a large bowl.

Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

Bake in the preheated oven until casserole is golden brown and bubbling 25 to 30 minutes.