Spaghetti Squash and Seafood Casserole

Spaghetti squash and seafood casserole

(Trust me on this, it will just delight you)

2 Servings

net carbohydrates  20g.

Notes: On the palate, this is a great substitute for a seafood risotto. The process is totally different, but the end result is amazing.

The hardest part is cutting the squash in half.

If you are using shrimp or scallops alone, season them with pepper and I clove of minced garlic and roast  in a 400  oven for 4-5 minutes or until the shrimp turns pink and / or the scallops loose their translucent look.

I prepare this recipe hours ahead and even the day before up to the final baling.

Preheat oven to 350

1 2-3 pound spaghetti squash

Salt and pepper to taste

8-10 – ounces of cooked lobster meat, crab, shrimp or scallops alone or in combination

10 – ounces Baby Bella or crimini mushrooms

3 – Tbsp. butter

1 Shallot minced

¼ – cup heavy cream

salt and pepper to taste

½ – cup grated Parmesan cheese to taste

¼ – fresh parsley chopped

¼ – cup panko

HOW TO PREPARE THE RECIPE::

Cut squash in half lengthwise. I USE A CLEAVER AND HAMMER but any heavy kitchen knife should work. 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.

Cut seafood into bite sized pieces and set aside.

Clean the mushrooms and cut into quarters or sixths (depending on the size of the mushroom)

Sautee the shallot in the butter for 1 minute. Add the mushrooms, salt and pepper and cook until the liquid just starts to come out from the mushrooms. Turn off the heat and add the cream. Stir to combine.

Using a fork, scrape the meat of the squash into a bowl. Add the mushroom cream mixture and toss to combine. Add the seafood and combine so the seafood is evenly distributed. Turn out into an oven proof baking dish sprayed with a release agent like PAM. Smooth mixture. Top with Panko.

Bake at 350 for 30 minutes until the top starts to brown lightly.

This is so good and rich I would serve it with just tomato wedges lightly drizzled with balsamic vinegar.

NOTE: If you are not a seafood fan, replace the seafood with 4-5 ounces of smoked salmon.