Seafood & Wild Mushroom Casserole

Seafood and Wild Mushroom Casserole


One of the new items I discovered Spaghetti squash. I thought that it would be a substitute for the real thing. It stands up by itself very well. Unlike acorn or butternut squash it is low in carbohydrates. But meatballs and spaghetti squash is one of my great failures. It takes a few efforts to come up with a satisfactory dish, but it is worth the work, The following is one of those successful dishes.


Note: If you are one of those people that HATE mushrooms, substitute asparagus for them in this recipe.

3-4 Servings

Net Carbohydrates       11g.


The squash:


I prepare this part of the recipe hours ahead and even the day before


Preheat oven to 350


1 2-2 ½ pound spaghetti squash

Salt and pepper to taste

2-3 Tbsp. butter, softened

3- Tbsp. Parmesan cheese

The seafood:

(About one pound total alone or better in combination)

Raw shrimp

Raw BAY scallops

Cooked Lobster

Cooked crabmeat

The Mushrooms:

2-3 ounces dry wild mushrooms (rehydrates)


2-4 ounces crimini mushrooms sauteed in 2 Tbsp. butter.

2-Tbsp cream (optional)



Cut squash in half lengthwise. I USE A CLEAVER AND HAMMER. Scrape out the seeds and pith. Sprinkle with salt and pepper. Place cut side down on a baking sheet lined with foil and sprayed with Pam. Bake for 30 minutes. Let cool for ½ hour.

Using a fork, scrape the meat of the squash into a bowl stir in softened butter, and parmesan cheese.

Stir in the Seafood and cooked mushrooms and turn into a casserole dish coated with a release spray. Bake in a pre-heated 350 degree oven for 30 minutes until hot and bubbly.