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.
Net Carbohydrates 11g.
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
(About one pound total alone or better in combination)
Raw BAY scallops
2-3 ounces dry wild mushrooms (rehydrates)
2-4 ounces crimini mushrooms sauteed in 2 Tbsp. butter.
2-Tbsp cream (optional)
HOW TO PREPARE THE RECIPE:
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.