This summer squash casserole makes a great summer side dish!
Roughly chop the garlic and onions.
Sauté the onions in the oil until translucent, then add the garlic and sauté for one more minute.
Slice the squash to about a 1/4 inch thickness. Keep the thickness uniform for even baking.
In a mixing bowl, combine the spices, almond milk, egg and almond flour which a whisk.
Then whisk in the onions and garlic.
Oil a casserole dish and begin layering the squash with the onion mixture.
Top with the raw hemp seeds and bake at 350 F. for about 50 minutes or until the squash is soft and cooked through.
Allow to cool slightly and serve.
Salt and pepper to taste.
Please note that the nutrition data is a ballpark figure. Exact data is not possible.