### Human:available ingredients:-['heavy whipping cream', 'freshly ground black pepper', 'black pepper', 'Jack cheese', 'olive oil', 'yellow squash', 'ground black pepper', 'whipping cream'].food category:-side-dish.cooking time:-55 mins.### Assistant: Certainly! Here's a delicious recipe for: [📗 Low Carb Yellow Squash Casserole] [🍚 INGREDIENTS]:- 1 tablespoon olive oil ; 1 teaspoon butter ; 1 small onion, chopped ; 2 cloves garlic, minced ; 4 cups peeled and cubed yellow squash ; 1 teaspoon kosher salt ; ½ teaspoon freshly ground black pepper ; ⅓ cup finely chopped raw almonds ; 1 cup shredded Colby-Monterey Jack cheese, divided ; ½ cup heavy whipping cream ; 2  eggs ; ⅓ cup coarsely chopped roasted, salted almonds[😋 DIRECTIONS]: -  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.
<s>[INST]<<SYS>>You will generate one cooking recipe from available ingredients,with given food category and cooking time,. List all necessary ingredients and give detailed steps. <</SYS>> available ingredients:-['heavy whipping cream', 'freshly ground black pepper', 'black pepper', 'Jack cheese', 'olive oil', 'yellow squash', 'ground black pepper', 'whipping cream'].food category:-side-dish.cooking time:-55 mins. [/INST] Certainly! Here's a delicious recipe for: [📗 Low Carb Yellow Squash Casserole] [🍚 INGREDIENTS]:- 1 tablespoon olive oil ; 1 teaspoon butter ; 1 small onion, chopped ; 2 cloves garlic, minced ; 4 cups peeled and cubed yellow squash ; 1 teaspoon kosher salt ; ½ teaspoon freshly ground black pepper ; ⅓ cup finely chopped raw almonds ; 1 cup shredded Colby-Monterey Jack cheese, divided ; ½ cup heavy whipping cream ; 2  eggs ; ⅓ cup coarsely chopped roasted, salted almonds[😋 DIRECTIONS]: -  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. </s>